Homemade cured sausage

How to make homemade cured sausage? Slice the meat. Meat for dried sausage can be cut in two ways. In the first case: pork is twisted in a meat grinder with a large mesh, it is often called sausage. In the second: meat is chopped with a knife into pieces measuring 1 x 1 centimeter. In order to chop the meat with approximately the same pieces, cut it into identical strips, then chop them with a large knife across.

Prepare the minced meat. Put a fine mesh on the meat grinder and skip the pre-peeled garlic. Add it to the chopped meat, put salt there at the rate of 28-30 grams per kilogram of meat. This proportion should be strictly maintained, otherwise the sausage may deteriorate during drying. Pepper the minced meat with black and red pepper to your taste. Stir, cover and leave it in a bowl on the table (for about 5 hours). While the minced meat is standing, you need to mix it periodically so that the salt and spices are evenly absorbed.

After holding the meat, add marjoram and alcohol to it, mix again and you can form a sausage.

Remove the mesh from the meat grinder, and put a special nozzle in the form of a tube in its place and fix it with a ring. Rinse the intestine under the tap, passing water through it. Check that there are no holes, cut the intestine into pieces about 50 centimeters long. Put each part in turn on the nozzle and tie it at the end with a thread. Mince is passed through a meat grinder, gradually removing the intestine from the tube as it is filled. When filling the sausage, hold it with your hand, adjusting the density and uniformity of the filling, so that it does not burst. When the intestine is evenly filled, tie the second end with a thread. So form all the sausages.

Pierce the finished sausages with a needle in several places, removing the air. Moisten the bandage in a salty solution (3 teaspoons of salt per glass of water), wrap the sausage with it and hang it in a drying place where there should be no drafts (but it is important to provide access to fresh air and light). The temperature for a successful process should be around + 13 degrees.

After 3 days, when the sausage dries a little, remove it and roll it out a little with a rolling pin, giving it a flattened appearance. After that, hang it out again, but without a bandage. After 2 weeks, remove the sausages and put them in the refrigerator, they are almost ready for use. Try the sausage . If it is not completely dried in the middle, then leave it in the refrigerator for about another week (in the department for fresh meat at a temperature of + 2 degrees).

Ready-dried homemade sausage can be served both on a festive table and just for breakfast.

Bon appetit!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).