Willing to experiment in the kitchen? Then I suggest you a great recipepreparing jerked sausages at home. This is a simple and natural option favorite sausage.
Recipe jerked sausage with your hands
Ingredients:
Meat (beef or veal) - 1.5 kg
Salo did not solenoe- 700 grams
Sol - 3 tbsp. spoons
Pepper - 0.5 teaspoons
Sugar - 2 tbsp. spoons
Vodka - 1.5 Art. spoons
Cognac - 50 ml
Guts - 1 to taste
Garlic - 4-5 cloves
A method for preparing jerked sausage:
1. Prepare the main ingredients. Salo must be washed, dried and grate garlic salt and (optional). Send in the refrigerator for 10-12 hours.
2. You can use this for any kind of meat sausages, which is more like it. In this case - it's beef.
The meat should be washed, dried and cut into thin small slices. Send in a bowl.
Add 1 tablespoon of salt or sugar, a bit of pepper. Pour the vodka and add more spices to taste, if desired. Also send in the refrigerator, ideally - for a day.
3. Fat must be properly dried to prevent it smacked of excess moisture.
The meat can be chopped finely with a sharp knife or pass through a special nozzle in a meat grinder.
4. Salo approximately 15-20 minutes, you can send it in the freezer to make it a little podmerzli. Then it must be cut into small pieces, to get a small cubes. If desired, the fat also may be ground in a meat grinder, however, this sausagea It can become quite oily.
5. When all the ingredients are ready, you can put them together.
Add the remaining salt and sugar and pour a little brandy. If there is no brandy, vodka can be used.
This is a simple recipe jerked sausages at home, but if desired, it is possible to add spices to taste more interesting. Gently stir the resulting minced.
6. You can begin the process of forming sausages. Colon must be washed and carefully fill with meat.
If the intestines under hand was not there, you can wrap the sausage into a clean gauze, for example.
7. Now, sausages is necessary to provide a cool and drafty (can be hung near the drawing). Or hang sausages on the balcony, the open-ventilated attic or porch.
After about 2-3 days sausage starts podvyalivayut and completely finished it will be somewhere in the 9-10 day.
That's the beauty of the work!
If it is in the process of drying a little curled in a semicircle. also not terrible. The taste of the sausage will not change.
Cut into thin slices and enjoy!
Bon Appetit!
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