Description
Raw-dried sausage with your hands. Tired of overpaying for sausage in the stores. Moreover, the prices are exorbitant, so still don't know what it is made. I decided to try to make dry-cured sausage itself. Turned out to be not very difficult. But I know what to put in it and where it was stored.
Ingredients
-
Pork
1 kg
-
Beef
1 kg
-
Fat
300 g
-
Paprika sweet
20 g
-
Garlic powder
20 g
-
Vodka
150 ml
-
Salt
4 Tbsp
-
Salt nitrite
1 Tbsp
-
The mixture of peppers
1 tsp
-
Nutmeg
Cooking
Fat wash in cold water with salt, cut away the skin. Remove the bacon in the freezer for an hour. Prepare all the other ingredients and spices for homemade sausages.
A meat grinder set the grate with large holes. I have a diameter of 0.5 cm Make the stuffing.
Take the bacon and cut it into cubes not more than 0.5 cm (Can appear beggars.:)) Bacon froze it, to make it easier to cut. Add in minced bacon, vodka and all other ingredients. Carefully stir. Achieve smooth, but not to the same extent as for meatballs, so the stuffing does not repel. Close foil and put on 3 days in the refrigerator. Once a day, stir, taste for salt and pepper. If the stuffing is too dry, add a little vodka.
After 3 days take out the meat, putting the meat grinder with a nozzle for sausages. Cerevo soak in cold water to remove the salt.
While soaked the casings (20 minutes), take a portion of mince and start to scroll until it begins to emerge from the end of the nozzle. Do this in order that the shell did not hit the air.
Lubricate the nozzle with vegetable oil and gently pulled cheruvu on the nozzle. Tying the tip. In the tray of a meat grinder, add the mince, turn on the grinder and go. With one hand, hold the sausage, another - control the chopper.
Get these sausages, as pictured. At first it will be difficult for upravljati one. Better to do it together. One controls the chopper, the second one monitors the filling of sausages. Main thing is to avoid air bubbles. The grinder is always possible to stop and seal the sausage.
Bonus: the grinder is still a bit of meat; to disassemble a meat grinder, take the minced meat and fry patties.
Suspended homemade sausage and dried for 10-15 days. In the summer I hang the sausage on the balcony in the shade beneath the gauze. Winter is hanging in the room, but not at the battery. Just gently tuck the sausages by hand to give it a more flat shape and to remove voids.
It turns out that's the sausage. Keep your home dry cured sausage in the fridge.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.