Homemade dried sausages, delicious. A simple and quick recipe at home.
Composition:
1. Beef - 500g
2. Semi-fat pork - 600g
3. Nitrite salt (sodium nitrite 0.5-0.6%) - 20g / kg
4. Ground black pepper - 1g / kg
5. Paprika - 15g / kg
6. Dried onions - 5g / kg
7. Fresh garlic - 6g / kg
Technology:
Cut the meat into a slice under a meat grinder, mix the pork and beef separately with salt and salt at + 2- + 4C for 2 days.
Freeze salted raw materials in the freezer for an hour. Next, grind the beef on the smallest grinder grid, add all the spices and knead the minced meat well until sticky and protein threads.
ATTENTION!!! At all stages of mincing, the temperature of the minced meat should not exceed + 10C !!!
Grind the pork on a 3-5mm wire rack and distribute evenly in the ground beef.
Stuff in a sausage vapor-permeable casing or lamb womb.
Drying:
Hang at a temperature of 10-20C for 2-3 days.
Then dry in a convection oven or in a dehydrator (dryer) at a temperature of + 45C for 7 hours.
Can be smoked with cold smoke for 2-3 hours.