Dry-cured sausage is a very good and tasty appetizer, 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 to be even much tastier than any store counterpart.
So, to make homemade dry-cured sausages, you need a set of the following products and spices:
- natural apple cider vinegar
- beef 1, 2 kg.
- lard (salted) 200 g.
- salt (not iodized) 45 g.
- red hot pepper optional
- sausage spices and coriander, one tbsp. a spoon with a slide
- granulated sugar one teaspoon
- ground black pepper, grinding two teaspoons
Meat preparation
In order for the homemade dry-cured sausage to turn out delicious, 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 should prepare a special mixture for salting, and for this, first fry, then grind coriander grains in a coffee grinder, and add black, hot red pepper, salt, granulated sugar and spices to it.
Marinating meat
Sprinkle the chopped meat with vinegar and rub with spices, mix everything well.
We put the marinated meat under oppression in a stainless bowl and put it in a walker, in total it will spend 12-15 hours there.
As a rule, during salting, juice actively begins to stand out from the meat, which is not recommended to be drained. After 6 hours, turn the meat over, tamp it well again, put the meat in the refrigerator also under oppression.
After marinating, squeeze the meat very hard.
Sausage shaping and drying
Next, the meat must be twisted in a meat grinder, then the twisted fat, which was cut very finely before, should be mixed with the resulting minced meat.
Prepare a small sushi mat. Wrap it several times with cling film and grease with vegetable oil. You can also shape the sausages with gloves by greasing them with vegetable oil.
With its help, to form small sausages 2 cm thick, thick sausages are not recommended, the drying time is noticeably increased.
As soon as the sausages are formed, they should be immediately laid out on some suitable grate (a dehydrator grate or a shallow grate prepared for this purpose) in a place where the air currents are strongest. Within five days, the homemade sausage will be completely cooked, it can be served to a festive or everyday table as a savory snack.
