Dried Sausage

Do-it-yourself dry-cured sausage. Delicious sausage at home.

Servings: 20

Ingredients

Directions

We wash the lard in cold water to remove salt, cut off the skin and put it in the refrigerator for an hour. We prepare all other products and spices for homemade sausages.
We install a grate with large holes on the meat grinder. I have a diameter of 0.5 cm. We make minced meat
We take out the bacon and cut it into cubes no more than 0.5 cm. (Beggars may appear. :))
Add lard, vodka and all other ingredients to the minced meat. Mix gently. We achieve a homogeneous mass, but not to the same extent as for cutlets. Cover with foil and place in the refrigerator for 3 days. Mix once a day, taste for salt, pepper. If the minced meat has become too dry, you can add a little vodka.
After 3 days we get the minced meat, collect the meat grinder with a sausage attachment. Soak the womb in cold water to wash off the salt.
While the bowels are soaked (20 minutes), take a part of the minced meat and start scrolling until it starts to come out of the end of the nozzle. We do this so that air does not get into the shell.
Lubricate the nozzle with vegetable oil and gently pull the womb over the nozzle. We tie the tip. Add minced meat to the meat grinder tray, turn on the meat grinder – and go. We hold the sausage with one hand, with the other we operate the meat grinder
It turns out such sausages as in the photo.
Bonus: a little minced meat remains in the meat grinder; disassemble the meat grinder, take out the minced meat and fry the cutlets.
We hang homemade sausage and dry for 10-15 days. In the summer, I hang the sausage on the balcony in the shade under gauze. In winter it hangs in the room, but not by the battery. Every two days I gently crush the sausages with my hand to flatten them and remove any voids.
It turns out this sausage. I keep homemade dry-cured sausage in the refrigerator.

Bon appetit!

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