Dry-cured sausage is a very good and tasty snack, but, unfortunately, such a sausage product is produced with the addition of various harmful additives and chemicals. Therefore, it remains only to cook it yourself, and the dish will turn out even much tastier than any store counterpart.
Pick your recipe
So, for the preparation of home-made dried sausages, you will need a set of the following products and spices:
- apple cider vinegar
- beef 1.2 kg.
- lard (salted) 200 g.
- salt (not iodized) 45 g.
- red hot pepper as desired
- sausage spices and coriander according to one art. spoon with a slide
- sugar one teaspoon
- ground black pepper grinding two teaspoons
Meat preparation
In order for the home-made dried sausage to be tasty, it is necessary to select only the most tender and very fresh meat for its preparation, in which veins should not be present. Beef tenderloin is most suitable for this purpose. If there are veins in your piece, cut them out and only then start cutting. The meat should be cut into strips 2 cm thick.
Spice mix
Next, you need to prepare a special mixture for salting, and first fry it, then grind coriander seeds in a coffee grinder, and add black, burning red pepper, salt, granulated sugar and spices to it.
Marinating meat
Sprinkle the chopped meat with vinegar and rub with spices, mix well.
We put marinated meat under oppression in a stainless dish and put it in the sewing machine, in total it will spend there 12-15 hours.
As a rule, during salting, juice begins to stand out from the meat actively, which is not recommended to be drained. After 6 hours, you need to turn the meat over, tamp it thoroughly again, remove the meat in the refrigerator as well under oppression.
After marinating, squeeze the meat very hard.
Sausage formation and drying
Next, the meat must be twisted in a meat grinder, then with the resulting meat should be mixed twisted fat, sliced before this very finely.
Prepare a small mat used for making sushi. Wrap it several times with cling film and grease with vegetable oil. You can also form sausages in gloves by lubricating them with vegetable oil.
With its help, form small sausages 2 cm thick, it is not recommended to make thick sausages, the drying time significantly increases.
As soon as the sausages are formed, they should immediately be laid out on some most suitable grate (a dehydrator grate or a fine grate prepared for these purposes) in a place where the air flows are the strongest. Within five days the home-made sausage will be fully cooked, it can be served at the festive or everyday table as a savory snack.