Description
Jerked "predatory" sausage, lamb Friends, I want to share with You the recipe, very tasty, dry-cured sausage, made from lamb. The recipe is very simple. The most difficult is to be patient and wait for the sausage to dry:)
Ingredients
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Lamb
1000 g
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Fat
100 g
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Salt
40 g
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Sugar
10 g
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Paprika sweet
5 g
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Garlic powder
6 g
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Chili
2 g
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Spices
5 g
Cooking
Take the meat. Fat.
Spices
Cut into cubes the size of about 1cm x 1cm. cut a Bit smaller than fat. Previously, sending fat in the freezer for about 30 minutes, in order that it would have been easier to cut.
Take a container and mix all of our ingredients. Add 50 ml of water. Mix well and put the meat in a container and put into the fridge.
After 12-16 hours, stir again and put into the fridge.
After 36-48 hours, start stuffing sausage. For this we need: meat grinder attachment with the large holes, (a knife grinder do not use), nozzle for sausages, you need to put cerevo
I stuffed the meat in one continuous sausage.
Then divided it according to need for the dryer dimensions. You can share it immediately on the essential sausages. It does not matter. DEFINITELY!!! Pierce the sausage to release air bubbles.
After all the meat was in the sausage, send it in the dryer. And have patience.
The minimum temperature in my dryer 35 degrees. At this temperature the meat is dried for about 10 days. (What kind of dryer \ dehydrator, I used can be found on my channel) But You see according to their drying conditions. Perhaps it will be ready faster. This will be proved by the loss in weight and the density of the sausage. The lighter and tighter the better for me personally.
If You have the patience to wait all this time, I wish You Bon appetit:)
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