Dry-cured sausage at home is very simple to prepare, but it turns out very tender and tasty. The dish is prepared from beef, pork, chicken, and horse meat. The secret to making this culinary delight lies in adding spices and well-proportioned proportions.

Home-made traditional pork jerky sausage

At home, traditional dry-cured pork sausage can be prepared with ingredients such as:

  • Pork neck - 3 kg;
  • Garlic - 5 heads;
  • Marjoram - 1 tsp;
  • Medical alcohol - 3 tbsp. l .;
  • Salt - 3 tbsp. l .;
  • Pork small intestine - 1 pc.;
  • Lard - 750 g;
  • Hot red and black pepper powder - to taste.

Step by step cooking:

  1. Initially, pork neck and fat are cut into slices of about 1 * 1 cm. You can twist the neck and fat through a meat grinder. So the sausage will turn out more juicy.
  2. Garlic is peeled, washed and passed through a meat grinder. Mixed with chopped meat (or minced meat).
  3. Salt is added to the resulting meat-garlic mixture. 1 kg of meat put 1 tbsp. l salt. It is imperative to maintain proportions, because excessive or insufficient amounts of salt will contribute to spoilage of the dish in the process of drying.
  4. Then add black and red ground pepper to taste and mix well for even distribution of spices.
  5. Marjoram and medical alcohol are added.
  6. The small intestine is cleaned and washed under running water. The gut must be checked for holes or damage. The gut, even with small holes, cannot be used. After washing, the intestine is cut into pieces of 50-55 cm.
  7. A special nozzle is put on the meat grinder, on which it will be necessary to put on the washed small intestine.The end of the intestine is tied with a thread.
  8. Gently stuff the gut by slowly turning the handle of the meat grinder. So that it does not burst, you need to hold the intestine with your hand, distributing the meat mass evenly over it.
  9. Stuffed sausages are pierced with a wooden skewer to prevent bowel rupture and provide air.
  10. Each sausage is wrapped in a pre-moistened bandage in saline and suspended for drying. 200 g of water will require 3 tsp. table salt. For drying, choose a bright room with moderate humidity. The optimal room temperature should vary from +10 to +15 degrees. It is very important that the room has access to fresh air, but not draft.
  11. After three days, the sausages are removed and rolled a little using a rolling pin. The bandages are removed and the products are hung again for drying for approximately 14–16 days.
  12. After cooking, the sausage is stored in the refrigerator.
  13. In traditional Belarusian cuisine, pork for dry-cured sausages is cut exclusively by hand by slicing meat initially lengthwise into equal strips, and then across to obtain uniform slices.

The main feature of the dish is the addition of alcohol, which does not allow the sausage to deteriorate during the drying process.

Instead of medical alcohol, you can use cognac. So the dish will acquire a beautiful shade and incredible aroma.

Horse meat sausage

 

Today, among the abundance of meat products, dried horse meat sausage takes first place due to its exquisite taste and unique aroma. This dish is also called "Mahan", which means "horse meat".

To make the dish juicy, you need to choose the meat of a young horse (no more than two years old).

Recipe for home-made jerky sausage:

  1. Horse meat and meat is cut into cubes 1 * 1 cm in size. For 1 kg of horse meat 100 g of horse fat will be required.
  2. Salt (30 g), sugar (20 g) and garlic (200 g) previously passed through a press are mixed in an enameled container.
  3. Meat with lard is placed in the pickle and mixes well. All ingredients are left for 4–5 days for salting in a bright, well-ventilated room. The optimal room temperature ranges from +2 to + 6 degrees.
  4. After the specified time, it’s worth stuffing chopped horse meat into proteinosin (an artificial protein shell) or a belly (intestine).
  5. Hang to dry indoors at a temperature of +8 to + 11 degrees. Humidity should not exceed 65-70%.

Horse meat sausage is dried from 21 to 44 days, depending on the desired degree of lethargy.

Cured chicken sausage

You can cook jerked sausage at home not only from pork or horse meat, but even from chicken.

Dry-cured chicken sausage is prepared by continuous drying. The main advantage of this dish is its low calorie content and delicate structure.

Essential Ingredients:

  • Chicken fillet - 1 kg;
  • Pork intestine - 1 pc.;
  • Granulated garlic - 1 tsp;
  • Ground coriander - 1 tsp;
  • Ground black pepper - 0.5 tsp;
  • Nitrite salt - 4 g.

Instead of nitrite salt, you can use the usual. But it is worth considering that salt with the addition of potassium nitrite protects the dish from the development of harmful microorganisms in it.

Cooking:

  1. The chicken fillet is washed and placed in the freezer for 1 hour.
  2. After this time, the meat is taken and cut into thin slices across the fibers. If it is cut along the fibers, the chicken will not be so juicy.
  3. Spices are added to the chopped meat.
  4. Further, the whole mixture is well mixed until the mass sticks to the hands.
  5. Rinse the intestine and stuff it with the meat mass, having previously tied both ends of the sausage with a thread.
  6. Roll the stuffed sausage into a ring and put under oppression in the refrigerator for 2 days.
  7. For 3 days a day, hang the sausage to dry, and at night again send it to the refrigerator. This is to avoid hardening the meat product.
  8. Hang the sausage to dry for 10 to 14 days.

Baked Veal Sausage

To cook veal sausages you will need:

  • Beef - 1.5 kg;
  • Salo - 600 g;
  • Garlic - 5 cloves;
  • Cognac - 50 g;
  • Sugar - 1 tbsp. l .;
  • Salt - 3 tbsp. l .;
  • Ground black pepper - 1 pinch.

Cooking method:

  1. Pre-washed lard is cut into cubes and rubbed with 1 tbsp. l salt. Stacked in a container with a tight-fitting lid in the refrigerator for 12 hours.
  2. The beef is washed, wiped with salt, pepper and cognac and also put in the refrigerator for a day.
  3. Then the meat is cut into cubes or passed through a meat grinder and mixed with chopped lard.
  4. Fill the belly with minced meat and hang it to dry in a room with a temperature not exceeding +15 degrees.

Mixed jerky sausage

Mixed baked sausage is a classic recipe for this meat product, which is loved by most residents of our country. Mixed sausage is prepared from several types of meat, mainly from beef and pork.

For cooking, you will need a pork neck (600 g), beef (600 g), peritoneum (600 g), cognac (60 g), salt (60 g), sugar (40 g) and a pinch of black pepper.

Initially, the meat is washed and cut into layers. Then it is poured with half of the spices, poured with cognac, packed in a container and sent to the refrigerator for 2 days. With fat and peritoneum, we also act, but without the addition of alcohol.

All ingredients are taken out of the refrigerator, twisted in a meat grinder. The meat mass begins on the stomach and is suspended to dry for 20-23 days.

Home-made dried sausage with ascorbic acid

 

Ascorbic acid helps maintain color, prevents the attenuation of meat and the development of harmful microorganisms in it. This supplement is sold in pharmacies.

With the addition of ascorbic acid, you can cook sausage from any kind of meat, but it is better to use pork or beef.

Essential Ingredients:

  • Pork - 1 kg;
  • Salt - 35 g;
  • Ascorbic acid - 0.5 g;
  • Dried garlic - 0.5 tsp;
  • Bay leaf - 1 pc.;
  • Black and red ground pepper to taste.

Cooking:

  1. Pork is cut into cubes and crumbled in spices and brandy. Meat is covered with a piece of damp cloth dipped in plain water.
  2. The meat is put in the refrigerator for 5 days. Each day, the meat will need to be mixed. When it gains density, you can scroll it through a meat grinder.
  3. Add minced ascorbic acid.
  4. We start the belly with meat mass and hang it to dry for 20 days at a temperature of +7 to +15 degrees.

How to make homemade sausage without guts?

Making homemade sausage without guts is quite possible. If you do not have a worm, then it can be replaced with ordinary gauze. The cooking process is no different. The meat is also cut into cubes, but not stuffed into the intestine, but wrapped in several layers of gauze, after which it is suspended for drying.

Conclusion

In the preparation of sausages, you should not be limited only to salt, sugar and pepper. You can also add spices such as: nutmeg, coriander, dried garlic, allspice, thyme, anise and ground ginger. These spices add a unique flavor to the dish.

Similar:More from the author: