Homemade dry-cured sausage.

Category: Cold meals and snacks
Homemade dry-cured sausage.

Ingredients

beef 1700 gram
lean pork 1000 gram
fat 300 grams
nitrite salt 75 gram
table salt handful
cognac 30 grams
spices mixture of peas taste
ground cumin, ground black pepper, ground white pepper, nutmeg taste
bacteria Redsart (you can and without them) 1.8 grams
natural pork belly

Cooking method

  • Spun the beef and pork with a meat grinder with an 8 mm grill. I froze the bacon and cut it into cubes about 0.5 * 0.5 * 0.5. Salo salted with ordinary salt and put in the cold. Activated bacteria in lukewarm water. I took 10 grams of water. Poured into the meat, mixed and left for a couple of hours. Then I added salt. Knead the minced meat until the threads form and the mince is sticky. I do the kneading in a harvester with a "spatula" attachment. I tightened it with a film and put it in the refrigerator for two days. Mixed once a day. Soaked spices in cognac and mixed them with minced meat. I left it for another day.
  • I froze the lard cubes so that they are not stuck together. Added to the minced meat and mixed. Minced meat is bright red.
  • We stuff the cranium tightly, but so as not to burst, not allowing air to enter. If air has entered, then pierce this place with a needle. This is done using a special nozzle with a meat grinder or a sausage syringe. We make sausages of the length convenient for you. We tie the ends with twine or simply tie a womb.
  • We hang in a ventilated place. In my basement with a temperature of 14-15 degrees. Drying on the balcony is possible, but not in direct sunlight. I dry it for two days, then I take it off, wrap it in cloth, and then in paper and leave it in the refrigerator for a day. I did this procedure three times.
  • Then we hang the sausages without removing them until further drying. It took me 15 days to dry the whole process.
  • Well, now according to the plan: we shoot, cut and enjoy.
  • Homemade dry-cured sausage.
  • Homemade dry-cured sausage.
  • Homemade dry-cured sausage.

The dish is designed for

1700 grams approx.

Note

There are a lot of recipes and technologies on the Internet. Thanks to our Kolbasnikу for a detailed description of the process. And NatalyMur for advice.
In this recipe, I used starter cultures for dry-cured foods. They help to go through all the processes in meat faster. It is quite possible to do without them.

Gala
Angela,
No words!
ang-kay
Joy
Stunned ... Tasty, probably .... How much of a rugged Molodechik people on our forum, Angela
ang-kay
Marina,Thank you! : a-kiss: Delicious!
Stirlitz
ang-kay, just super, I even started drooling. This is how I made a raw-dried pork loin, but you made a masterpiece. Tell me, do you then prick the sausage so that the moisture comes out evenly?
Where is it necessary to carry out further drying if I live in an apartment and there is no basement?
ang-kay
Tatyana, Thank you!
Quote: Stirlitz
Tell me, do you then prick the sausage so that the moisture comes out evenly?
This one pierced only in places where air entered. Before that, I did the other (I will expose later), there I pricked it on one side.
NatalyMur
Angela, smart girl! The beauty turned out to be indescribable! I especially liked the zhirinki - so expressive!
ang-kay
Natasha,Thank you. And for consultations too. : girl_love
NatalyMur
ksyusha1997
Girls, forgive me for the stupid question, but if there is neither a nozzle, nor a confectionery syringe, then buying a womb cannot make such a sausage, do I understand correctly? so pity...
ang-kay
Oksana, You can stuff it with your hands, but a very difficult process. And you can always buy a nozzle.
NatalyMur
ksyusha1997, as an option, make a nozzle by cutting off a plastic 1.5 liter bottle ... It's dreary of course, but you can do it ...
Rada-dms
Top class and noble look! :)
ang-kay
Rada-dms,
ksyusha1997
Thank you, girls, I already looked at the meat grinder attachment, only 300 rubles, and I used to look at the syringe, there are such thousands ... the whole hunt was fought back. And this universal nozzle is suitable for imported ones, do I have Mulinex? That is, with its help, you can fill the womb? Angela, what kind of worm are you using for such a sausage? Pork, beef and size?
ang-kay
Quote: ksyusha1997
And this universal nozzle is suitable for imported ones, do I have Mulinex?
Look at the diameter.
Quote: ksyusha1997
what kind of worm you use for such a sausage
Pork belly 46+
NataliARH
ang-kay, just awful
ang-kay
NataliARH,
kirch
Shocked
ang-kay
Nikusya
ang-kay, Angela, I just didn’t skip by! You have made a very expressive sausage! You look at it and you immediately feel both taste and smell. And how many grams do you get?
ang-kay
Ilona, Thank you. I didn't weigh everything, but I signed each bar with the initial weight. Has shrunk by almost half. I wrote everything there.
Nikusya
Thanks Angela.
Scarlett
Angelchik, hurray, I waited for her !!!!! Kalbaska - lick your lips and do not get up! Mustache, very soon it will be its own - and let's get started. So about cultures, you say, it doesn't matter ... boom without them
ang-kay
Tanyush!Thank you for skipping! It's good with culture, but it's bad without culture!
Anto second kabasA. I will exhibit the first one soon.
Scarlett
We are waiting, sir!
celfh
Fuck! Angela, I don't even know what words to choose to express my delight!
ang-kay
Tanya!Yes, more praise and FSE
celfh
Angela, what can I say)) I myself am from Ukraine, I imagine this process, my mother made sausages. I didn’t eat her homemade sausages tastier, it was bloodstain, pork, potato, chic homemade types of sausages, well, what am I telling you)) But making a full-fledged dry-cured, but so beautiful, so professional is something!
ang-kay
ang-kay
Girls and boys!Who needs bacteria for damping? I will order.
Scarlett
How much?
Maryana61
Angela, I admire !! What a pity that parcels are not accepted in Crimea
ang-kay
Marina, of course a pity! Thank you!
kil
Quote: ang-kay

Girls and boys!Who needs bacteria for damping? I will order.
I need, can I?
ang-kay
Irina, so I'm in Ukraine.
Nikusya
Marina, delaki. ru here they also sell cultures for sausages. Shit cocoa, can't copy the site name!
Angela, I'm sorry I got in
ang-kay
You're in Russia, girls. It doesn't bother me. Share links.
Quote: Nikusya
Angela, I'm sorry I got in
Maryana61
Ilona, Thank you!!
ang-kay
Quote: Nikusya
Shit cocoa, can't copy the site name!
And this forum is not inserted here, and direct links are prohibited. if I'm not mistaken.
Byaka zakalyaka
I would also buy if they are not worth big money. So how much is bacteria? I’m already scratching my hands.
I would like to get a sausage syringe, I still can't cut out 400 UAH, otherwise my eyes twitch from the thought of stuffing with a meat grinder
tuskarora
Angela, can’t you just dry sausage in the fridge? Well, here is how we dried chicken breast according to the Admin recipe, hanging it on the shelf. I don’t know what to do. I'm afraid it will be damp on the balcony. And I have no other places. City apartment however.
ang-kay
Linen,you can also in the refrigerator. And if you have but frost, then finally not a problem. You can hang it on the cornice, just so that the sun's rays do not fall. I also have a recipe for breasts, so I used to dry them in the refrigerator in the summer.
tuskarora
Yes, I have know-frost. And the cornice you mean is the cornice in the kitchen or on the balcony?
ang-kay
In the kitchen it is possible with the window open. Go to the forum. Take a look.
tigra-tigrica
And, in an electric dryer, for vegetables, can you dry it?
Mikhaska
The dryer will dry. And in the refrigerator, especially in the know - frost, or in the air - dry out. The result will be different. It will dry completely in the dryer, alas!
Vinokurova
I will definitely do it as soon as the "procurement" season is over ... now my hands just don't reach ... and the pictures are wonderful! .. Mamadaragaya !.
Angela, but the process will increase much without the participation of bacteria? it is clear that the touch and smell will have to act and the conditions are always different, but nevertheless - will the period increase by about a week?
ang-kay
AlenKa, another thank you! Now I would not recommend doing it. Very hot. Autumn and spring are good. In winter, if there is a suitable room, although you can do it in the refrigerator. I did not do it without bacteria, but I think that for 10-15 days.

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