Preparing a raw-cured delicacy at home is not so difficult. Much easier than you think. And it doesn't require special ingredients or professional tools. And the taste will amaze you! It cannot be compared with purchased sausage.
However, it should be borne in mind that it will not be possible to quickly make this dish on the eve of the holiday. It takes at least a week to prepare it. So, if you want to please yourself and your loved ones, then please be patient.
Ingredients:
1.pork tenderloin - 1 pc
2.cognac or vodka - 100 g
3.coarse salt
4.any spices for meat
5.grounded pepper
Preparation
Rinse the pork tenderloin and remove unnecessary fat and veins. Only pure meat should remain without unnecessary elements. Can be cut into long strips of "sausage" thickness, about 5 cm wide. So the meat will marinate better and it will be more convenient to cut it later.
Rub the strips of meat thoroughly with a mixture of salt, pepper and spices. Try to rub in the seasoning better, but do not damage the surface of the meat. Put it in a deep bowl and pour over cognac or vodka. Close with cling film or a tight lid. Refrigerate for 25-30 hours. Turn the meat every 3-4 hours.
After this time has elapsed, take out the meat and rinse with cold water. Then we dry it with a napkin and rub it thoroughly with spices again (without salt!).
We hang the semi-finished product in a well-ventilated room (a glazed balcony or loggia is perfect). There, the meat should hang for 5-7 days. We remove the finished dry-cured delicacy and serve it to the table.
Home-cooked cured meat favorably differs in taste from purchased sausages and, importantly, is a healthy product without harmful additives, dyes and preservatives. The meat is completely safe due to alcohol disinfection and the use of natural spices.
