Dried sausage. Dry-cured homemade sausages

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The dry-cured sausage prepared at home indicates that the hostess not only has extensive experience in cooking, but also has special patience and willpower. No, it is not difficult to prepare such a product. But in order for the dry-cured sausage to turn out really tasty and fragrant, it will take quite a lot of time and perseverance. Only in this way will your result exceed all expectations.

General product information

Before telling you how to make dry-cured sausage at home, I would like to tell you what this product is.

Usually sujuk is made from beef or lamb. Due to the fact that we are preparing dry-cured sausage, the meat should not be subjected to heat treatment. That is why it is required to seriously approach the choice of the main raw materials, as well as the observance of production technology.

Proper selection and processing of meat

Before you make sausage at home, you only need to purchasequality and fresh meat. It needs to be rinsed well, and then placed in the freezer and set to the lowest possible temperature. It is desirable to keep the product in this state for about 5-7 days. What is it for? The fact is that a strong freeze can destroy the structure of the meat and make it even softer and more tender. In addition, such meat will absorb water better.

Dried sausage: step by step recipe

If you do not know how to make sujuk yourself, then we will tell you about this process right now. For this we need the following products:

• fresh beef or lamb - about 900 g;
• beef or mutton fat - approximately 100 g;
• white medium-sized sugar - 1 g;
• chopped black pepper - 1.5 g;
• chopped cumin - 1 g;
• fresh garlic - 2 g;
• medium-sized table s alt - 37-40 g.

Pre-Ambassador of Raw Materials

To make your own sausage at home, you need to remove the frozen product from the freezer and thaw it completely. Next, the meat needs to be cut into not very large pieces weighing 300-320 g, and then carefully rub them with ordinary table s alt, place in an enameled container and refrigerate.

As for beef or lamb fat, they should also be grated with spices and put to the meat. The ambassador of the ingredients should take place at a temperature of 4 degrees for one week.

Making minced meat for sujuk

To make dry-cured sausage tender and tasty, fragrant minced meat must be made from the meat product. To do this, s alted ingredients must be ground in a meat grinder, on which you must first install a 2-3 mm grate.

As for the fat, it should be cut into pieces measuring 3 x 3 x 3 mm and also put in minced meat.

Next, all the prepared spices must be added to the resulting product, knead the mass thoroughly and send it to the refrigerator for ripening for exactly 1 day.

Sausage stuffing

Dried sausage turns out to be very tasty if it is placed in a natural casing, using beef casing for this. It is also acceptable to use a collagen product.

Thus, the acquired shell must be soaked in water. If it is natural, then this process should last for an hour. If collagen, then about 2-3 minutes.

After the described actions, the shell must be washed and cut into pieces 25-30 cm long. Then it must be tied at one end with cotton twine, stepping back from the edge of about 20 mm.

Before stuffing sausages, the prepared casing should be put on a special device and filled with previously prepared minced meat. It is recommended not to do this very tightly.

Finally, the shell should be tied at the other end, and then carefully inspect the product. If there are large air bubbles in it, then it is necessary to make a puncture using a thinneedle.

Final stage (drying process)

Home-made dry-cured sausages are cooked for quite a long time. After all the shells are stuffed with minced meat, they should be laid out on a board and covered with another board. Next, the sausages must be put under oppression and sent to the refrigerator for 3-4 days.

In the process of pressing, it is advisable to turn the products several times a day (2 or 3 times) so that they do not stick to the board. In the event that air bubbles appear on the sausages, they should be pierced with a needle.

After the completion of the pressing process, which lasted for 4 days, the products must be hung in the refrigerator for exactly 2 days. During this time, they will settle and dry out. In the future, secondary pressing should be carried out within 3 days.

After that, the sausages need to be dried in a suspended state (in a refrigerator) for 14-15 days. After the named time has passed, homemade sujuk can be safely eaten. By the way, its shelf life is 4 months at a temperature of 13-15 degrees.

How is dry-cured chicken sausage prepared?

As mentioned above, classic sujuk is made with beef or lamb. However, some housewives prefer to cook such a product using poultry breasts. It should be noted that with the help of this raw material, dry-cured chicken sausage will be ready for use in 7-10 days. This is due to the fact that white poultry meat is very soft and tender. So it doesn't take much to dry.time.

So, homemade dry-cured sausage production requires application:

• chicken breast without bones and skin - about 1 kg;
• coarse rock s alt - approximately 45g;
• coriander - big spoon;
• chopped black pepper - 1.7 dessert spoons;
• coarse white sugar - dessert spoon;
• table soda - 2g;
• hot red pepper - optional;
• apple vinegar 6% - optional;
• s alted pork fat - about 200g

Meat Ambassador

Meat for such a product should be purchased as fresh and tender as possible. It must be washed and then cut into strips of 1-2 cm. Next, you need to start preparing the pickling mixture. To do this, first roast the coriander, and then grind it in a coffee grinder. It is also necessary to add coarse s alt, white sugar, table soda, red hot and black peppers to it.

Having prepared the mixture, you should take previously chopped pieces of meat and sprinkle them with 6% apple cider vinegar on all sides, and then rub well with s alting spices. After that, the product must be tightly packed in any stainless container, and oppression is placed on top. In this form, the meat must be put in the refrigerator and kept there for about 12 hours.

It should be noted that when s alted, juice will stand out very strongly from the product. Draining it is highly discouraged. After 6 hours, the meat should be turned over in brine, compacted again andput under oppression.

Cooking minced meat

After 12 hours, a weak vinegar solution should be made from apple cider vinegar. To do this, add 2 large spoons of hot seasoning to 1 liter of drinking water. Next, it is required to alternately lower the marinated pieces of meat into the solution and soak in it for about 5 minutes. Finally, the product must be pressed hard.

If the resulting pieces are hung in a well-ventilated room, then after 5 days you will have delicious jerky ready. But due to the fact that we are making dried sausage, prepared meat needs to be twisted in a meat grinder.

You should also cut the lard very finely. In the future, it must be put in minced meat and mix everything thoroughly with your hands.

We form and dry sausages

After preparing a homogeneous minced meat, you need to take any mat, place several layers of cling film on it. Having laid out the meat product, it is required to form not very thick sausages from it. In the future, the products should be placed on the grate and placed on the windowsill, where there are strong air currents.

In 5-7 days the sausage will be fully usable.

How to store?

Due to the fact that the dry-cured chicken sausage was cooked without a casing, it dries out very quickly. That is why it is not recommended to store such a product for too long. After all, over time, the sausage will shrink more and more, becoming harder and harder.

If youif you want to slow down this process, then the meat product must be wrapped in several layers in cling film or a plastic bag and stored in the refrigerator for no more than 1 week.

If you need a longer storage of dried sausage, then the wrapped product should be placed in the freezer.