Dried sausage

Step-by-step preparation

Cooking time: 30 day

1. STEP 1

   

   How to make dry-cured sausage at home? What kind of meat is best to use? In the recipe for making sausages, I used a fresh piece of young beef. You can take beef and pork in a 1:1 ratio. We will also need fresh lard.

2. STEP 2

   

   Cut the meat and lard into small cubes. To make it easier to cut, I put the meat and lard in the freezer and froze them slightly. Take a thin and sharp cutting knife.

3. STEP 3

   

   Add nitrite salt (52 g), sugar (40 g), peppercorns, garlic powder and a mixture of spices to taste to the minced meat. For spices, I used juniper berries, ground coriander and a mixture of ground peppers. Knead the minced meat thoroughly until white threads appear, this will take 5 to 7 minutes.

4. STEP 4

   

   Place the minced meat in a suitable sized saucepan or cup, cover with cling film and refrigerate overnight.

5. STEP 5

   

   The next day, knead the minced meat well again. It can be left as is, or passed through a meat grinder using a large rack.

6. STEP 6

   

   Prepare the natural casing. Pork intestines or collagen casing are suitable. If you use casing, wash it well and soak it in cold water for a while.

7. STEP 7

   

   Using an electric meat grinder and a special attachment, stuff the minced meat tightly into the casing. Form sausages of approximately the same length.

8. STEP 8

   

   Poke each bar with a needle in several places to release excess air.

9. STEP 9

   

   Hang the sausages in a cool room at a temperature of 8-15 degrees and a humidity of 70-75%. Leave the products to mature for 20-40 days. The time depends on the diameter of the resulting sausage and the temperature, as well as the humidity of the room where the ripening occurs. I hung the sausage in the attic in the winter.

10. STEP 10

    

    During drying, the sausage loaves become denser and lose weight by approximately 30%. This is what the sausages look like after 20 days of drying.

11. STEP 11

    

    And so at the end of cooking, i.e. in 30-35 days.

12. STEP 12

    

    Look how delicious and beautiful the cut of the sausage is.

13. STEP 13

    

    Slice the finished product as thinly as possible and serve for testing!