Raw smoked sausage at home

Step-by-step cooking

1. Step 1:

   

   How to make smoked sausage at home? Prepare all the products according to the list. The main and very important point is to choose fresh meat for the sausage that has not been frozen. You will also need fresh pork fat, nitrite salt and seasonings. Sausage can be made from one type of meat, or mix several. In the recipe I used beef and pork.

2. Step 2:

   

   Cut the meat into small pieces of the same size.

3. Step 3:

   

   Add sugar and nitrite salt. What is nitrite salt for? It is a preservative, prevents the appearance of botulism and harmful bacteria. In addition, it gives the finished product a beautiful appetizing color.

4. Step 4:

   

   Knead the meat thoroughly so that the salt and sugar are completely evenly mixed with each piece. Send the meat to a deep container, cover with a lid or cling film and send it to the refrigerator on the bottom shelf for several hours, preferably overnight.

5. Step 5:

   

   Cut the fat into small cubes. It will be easy to do this if the bacon is slightly frozen in the freezer beforehand.

6. Step 6:

   

   Send ground black pepper and garlic powder to the pickled meat and bacon. At this stage, you can use any seasonings that you like. Some recipes suggest pouring a little skate into minced meat or vodka, I didn't do that. Knead everything thoroughly again.

7. Step 7:

   

   Prepare the natural shell, wash it well and soak it in cold water for a while. Using an electric meat grinder and a special nozzle, form a sausage. I passed half of the minced meat through the middle grate of the meat grinder.

8. Step 8:

   

   Remaining meat through the largest grate.

10. Step 9:

    

    Stuff all the minced meat into the shell. Choose the length of the products for yourself. Use a thin needle to make punctures in the sausage so that excess air comes out.

11. Step 10:

    

    Hang the sausages in a cool room for shrinkage and compaction. I dried in the attic at a temperature of about 10-15 degrees, where I periodically opened the window for ventilation.

12. Step 11:

    

    After 10 days, smoke the sausage in a cold smoking machine (this is done within 3 days). The temperature should be about 22 degrees, humidity 75%. Next, hang the sausages again for 20-30 days for the final stage of cooking. Maintain a temperature of no more than 10-15 degrees and ventilate the room to preserve a pleasant aroma.

13. Step 12:

    

    I don't have an apparatus for cold smoking, so I used liquid smoke. After 30 days of drying the sausage in the attic, I rubbed the bars with liquid smoke, wrapped them in gauze and left them in a cool place for another couple of days.

14. Step 13:

    

    This is what a smoked cured sausage cooked with liquid smoke looks like.

15. Step 14:

    

    The cut is very appetizing and beautiful.

16. Step 15:

    

    Wrap the bars in gauze or paper and store in this form. It is better to send the started sausage stick to the refrigerator.

17. Step 16:

    

    Slice the delicacy as thinly as possible and serve!