Dried sausage

Category: Meat dishes
Dried sausage

Ingredients

Beef 1 kg
Nitrite salt 34 g
Sugar 2 g
Black pepper, coarsely ground 3 g
Nutmeg 1 g
Cardamom 1 sec
Cognac 25 ml
Pork casings

Cooking method

  • Dried sausage
  • Although the amount of seasonings is a personal matter of the ideologist, you can excise it as you please. For myself, I add 5 grams of red hot pepper.
  • So the process itself:
  • We get rid of the veins in the meat (if someone likes to tear and grot more, and not bite and chew, then you can not do this).
  • Dried sausage
  • Finely chop the beef into cubes, about 1 cm. I mix everything, stir it, just VERY thoroughly, about 10 minutes. It is better to stir it right on the table.
  • Dried sausage
  • I put the minced meat in a bowl, cover it with a film and let it sit in the refrigerator for at least a day (I divide the minced meat in the evening, and in the evening I form the sausages, so it costs 48 hours)
  • Dried sausage
  • In cool water I soak 2 meters of bowels, pass water through it and stuff with minced meat, 30-40 cm long, it is more convenient for me.
  • Dried sausage
  • After stuffing, I pierce the resulting sausages with a thin needle so that the air comes out, and I put it under a small pressure in the refrigerator for a day.
  • Dried sausage
  • I hang out the sausages in the dryer, at t no more than 16C with a NOT GREAT air flow. NO SKVOZNYAKOV !!! So it hangs for 12 hours, then 12 hours in the refrigerator and so on for 3-5 days in a row. Why am I doing this? In order not to "harden" the sausages, that is, to prevent them from drying out outside, leaving them not dry inside.
  • Well, the most difficult thing - I hang it in the refrigerator for 3 weeks and wait drooling ...

The dish is designed for

500 g

Time for preparing:

4 weeks

TATbRHA
max-mmsv, here is clever, how good the sausages are! And I like the ham too ... I have to decide, well, it's not the gods who burn the pots. Moreover, everything is so attractive and simple in appearance - nothing military.
max-mmsv
Quote: TATbRHA

max-mmsv, here is clever, how good the sausages are! And I like ham too ... I have to decide, well, it's not the gods who burn the pots. Moreover, everything is so attractive and simple in appearance - nothing military.
Nothing complicated, just a little patience.
Aunt Besya
Is the refrigerator normal or no-frost?
max-mmsv
Quote: Aunt Besya

Is the refrigerator normal or no-frost?
Only normal !!! It is very dry in the know frost and the sausage will "harden"
Aunt Besya
Thank you!! And for some reason I thought that finishing drying is better in no-frost and I was worried that I only had this function in the freezer ... and I finish drying it on the loggia
Zhannptica
In the photo you have a lean piece of meat, and fat is quite clearly visible in the minced meat, is this separately chopped bacon? Maybe a funny question, but I'm just waiting for my first package with nitrite salt, dry-cured sausage is in the very first place in the plans. And the refrigerator is free ... Thank you
Helen
Quote: Zhannptica
and in the minced meat fat is quite clearly visible, is it separately chopped bacon?
Subscribe to the question?
max-mmsv
Quote: Zhannptica

In the photo you have a lean piece of meat, and fat is quite clearly visible in the minced meat, is this separately chopped bacon? Maybe a funny question, but I'm just waiting for my first package with nitrite salt, dry-cured sausage is in the very first place in the plans. And the refrigerator is free ... Thank you
The photo does not show that there is a piece of beef fat, I could not insert the photo. There was beef with fat.
solmazalla
Is 34 grams of nitrite not much? We put 18-22 grams on boiled sausages, and here it will also dry out decently.
max-mmsv
Quote: solmazalla

Is 34 grams of nitrite not much? We put 18-22 grams on boiled sausages, and here it will also dry out decently.
No, not much. I use 6% salt. And fresh dry-cured is not very tasty. Somehow I tried to put 24 grams, it's not tasty.

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