Want to learn how to cook jerked sudzhuk their own hands? Who will tell ...
Recipe home sudzhuk
Buy 1 kilogram of meat without the films and tendons.
Cut his large pieces, which must be an 150 gram weight. Pieces sprinkle salt - it take 25 grams.
Salted meat fold into a bowl and put in a rather cold room (4 °) for initial maturation and dripping off his meat juice.
After one day, pat meat napkin and twist the it in a meat grinder with a large grille.
The resulting wholemeal stuffing mix with sugar (1 gram) nitrate (1 g), pepper (2.5 grams), caraway (2 grams).
Flavored with spices minced again made in cool to repeat the three-day maturity.
After 72 hours, minced again mince, but now use a small grill.
Sausage meat tamp beef intestines, which are pre-wash, dry and cut into forty-centimeter pieces.
The resulting sausages tie a thread on both sides and give them a shape of a horseshoe.
Horseshoe sudzhuk hang in a cool, windy place - dry sausage 30 days.
At this time, periodically remove the horseshoe to give them a flat shape.
To do this, place the sausage between the two cutting board and press down a bit their hands.
After completion of the drying process, place uncooked jerked sausage between boards per day, and put on top yoke.
Home sudzhuk on the section is oval in shape, and it must be cut very thinly.
Delicious homemade products Uncooked jerked well apply to the red fastening wine, which will emphasize the unusual taste of the meat piece.
Delicious !!!
Bon Appetit!
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