Properly cooked jerky sausage is considered a real delicacy. In modern stores, a kilogram of such a treat is quite expensive. Therefore, in order to save, it is worth cooking it yourself. The basis of the dish can be both meat and poultry.

Cured pork sausage

Ingredients:

  • pork - half a kilo;
  • garlic - 3 to 4 cloves;
  • mixture of colored peppers - ¼ small. spoons;
  • unsalted fat - 130 g;
  • vodka - 2 dessert spoons;
  • salt - 1 small. a spoon.

Cooking:

  1. To cook a dry-cured sausage at home, you should take a spatula or hip part of the carcass.
  2. All declared meat products are very finely chopped.
  3. Add salt (you can increase its portion to taste), colored peppers.
  4. Skip through the press and add fresh garlic. Pour in alcohol. Mix everything.
  5. Leave the mass for 4 hours. Be sure - at room temperature! During this time, the meat should be well seasoned and salted. So that the pork does not go wild, it is worth covering it with a bag or film.
  6. Rinse the natural intestines and stuff them with meat.
  7. Using thread to divide into sausages.
  8. Hang blanks to dry high over a gas stove for 4 days. For every night, shift the sausage into the cold.

Keep the finished treat in a natural cloth in a cool place.

Cooking from Chicken

Ingredients:

  • chicken fillet - half a kilo;
  • nitrite salt - 3.5 g;
  • granulated dry garlic - 1 small. a spoon;
  • chopped coriander - 1 small. a spoon;
  • freshly ground pepper - ½ small. spoons.

Cooking:

  1. Prepared (washed and dried) chicken to clean in the freezer for 70 - 90 minutes.
  2. Use a sharp knife to cut the frozen bird into thin strips.
  3. Add all dry ingredients. The required ingredient is nitrite salt. It prevents the spread of dangerous bacteria in the product.
  4. Stir mass. Beat it on a hard horizontal surface until the mince becomes sticky.
  5. Rinse the pig intestines. It will be enough about 0.4 m. Soak them for half an hour in ice water with a small amount of lemon juice.
  6. Stuff up your gut. Put a large pot of water on the resulting workpiece and put it in the cold for 50 hours.
  7. Then - for the whole day, hang out the intestine with filling in a regularly ventilated area for 12-15 days. At night, put the sausage back under the press in the refrigerator. The longer it fades, the drier it will turn out.

Keep home-made dry-cured sausage in a cool without package.

With ascorbic acid

Ingredients:

  • pork - 1 kilo;
  • salt - 35 g;
  • ascorbic acid - ½ g;
  • dried garlic - ½ tsp;
  • cognac without flavoring - 35 ml;
  • granulated sugar - ½ dessert spoon;
  • Lavrushka - 1 leaf;
  • a mixture of peppers.

Cooking:

  1. Chop the meat into small pieces. Mix with all dry ingredients except ascorbic. Pour in alcohol. Add the lavrushka.
  2. On top, cover the container with pork wet clean gauze. Put it in this form in the refrigerator for about a week. Every day, be sure to mix the mass and add water to the gauze.
  3. You can proceed to the next stage when the meat darkens and hardens.
  4. Roll the pork through the nozzle of the meat grinder with large holes. First you need to throw the lavrushka from the mass.
  5. Add crumbled ascorbic. Mix everything well.
  6. Stuff with a gut mass. Make a few small punctures with a needle to release air.
  7. Hang blanks in a room (with a temperature not exceeding 15 degrees) for 17-20 days.

When the sausage is reduced in weight by about 40 percent - it will be completely ready for sampling.

Home-made jerked veal sausage

Ingredients:

  • veal - 1.5 kilos;
  • black pepper - 1/3 dessert spoons;
  • unsalted fat - 650 g;
  • garlic - at will;
  • cognac - 60 ml;
  • sugar - 40 g;
  • salt - 3 dessert spoons.

Cooking:

There are several methods at once how to make dried sausage. Below is the easiest one published.

  1. Chop the fat into pieces. Wash, dry, grate with salt. Its 1/3 part is pre-mixed with crushed garlic. Its quantity is chosen to taste. It will be enough 4 to 7 cloves.
  2. Put the lard in a plastic container and put it in the cold all night.
  3. Rinse, dry and chop meat. Sprinkle with the remaining salt and whole pepper. Add sand, alcohol. Mix everything. Put in the cold for a day.
  4. Pass the meat mass through a meat grinder with the largest mesh.
  5. Dry the fat and mix with veal. Stuff the pork intestines.
  6. Hang blanks in a cold room with daily ventilation for two weeks.

The temperature in the room should not exceed 15 degrees.

Without the use of guts

Ingredients:

  • pork shoulder and brisket - 2 kilos;
  • salt - 4 dessert spoons;
  • cognac without flavoring - 60 ml;
  • any spices to taste.

Cooking:

  1. Chop the meat into small pieces. Sprinkle with salt. Leave it cool for a couple of days.
  2. Add selected spices and alcohol. Dry garlic, nutmeg and a mixture of spices are perfect for such a dish.
  3. Pass the mass through the nozzle of the meat grinder with large holes.
  4. Wrap the mass in two layers of clean slightly moistened gauze. Tie tightly at both ends, or even sew up the cover.
  5. Press the workpiece with a press and leave it cool for a day.

Then - hang the sausage in a cool, ventilated room for 20 days.

Mixed jerky sausage

Ingredients:

  • veal and pork - 650 g each;
  • peritoneum - 350 g;
  • cognac - 70 ml;
  • salt - 60 g;
  • a mixture of peppers - 1/3 dessert spoon;
  • sugar - 40 g.

Cooking:

  1. Rinse and dry the meat. Cut it into plates like chops.
  2. Sprinkle meat with all dry ingredients. After mixing, remove the fat in a separate bowl. Pour the meat with cognac.
  3. Remove both dishes in cool for 2 days.
  4. Pass the meat through a meat grinder with large holes.
  5. Leave the peritoneum for an hour in the freezer, then chop into cubes.
  6. Mix lard and meat. Fill them with guts.

Hang out the sausage to tumble for 3 weeks at 15 degrees (indoors!).

Important Tips

To make the sausage tasty and safe, you must definitely choose very fresh meat for it. If it is purchased from a private farmer, you need to check the availability of documents confirming the quality of the product. After all, the sausage will be tasted without any preliminary heat treatment.

If there is no constant influx of fresh air in the room (in which the product is dried), or the temperature is above 15 degrees, the sausage will deteriorate. To be safe and avoid the appearance of harmful bacteria in the treat, it is worth using nitrite salt in its preparation.

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