Dry-cured sausage
Description
A tasty appetizer for any gathering. A simple recipe for making dry-cured sausage at home. Very delicious.
Instructions
- 1
Step 1
Rub the salo with a mixture of salt and garlic, place in a container.
- 2
Step 2
Wash the meat and fatback and pat dry with a kitchen towel. Cut into slices no more than 1 cm thick, place in a bowl, add 1 heaping tablespoon of coarse salt, ground black pepper “to taste,” 1 tbsp sugar, and 2 tbsp vodka; mix everything together and transfer to a container. Refrigerate the meat and fatback for 24 hours.
- 3
Step 3
After 24 hours, remove the meat and pat it very dry with paper towels; excess moisture will keep the mince from binding. Run the meat through a meat grinder using the coarsest plate. In total you will get this much:
- 4
Step 4
Thoroughly remove any remaining salt and garlic from the salo, and pat dry with a paper towel. Do not run the salo through a meat grinder, as this will make the filling overly salty. Instead, chop the salo very finely. This is easier if the salo is slightly frozen; the cubes should be no larger than 5×5 mm.
- 5
Step 5
Place the meat and fatback in a large container. Add 2 tbsp coarse salt, 1 tbsp sugar, and 50 ml vodka. Mix gently without overdoing it; do not knead vigorously with your hands. You will get the following:
- 6
Step 6
Take a sushi mat. Line it with gauze. Spoon the prepared filling and shape into sausages.
- 7
Step 7
You will get 7 pieces in total. Put all of this on a glazed balcony, in a draft, with a fan running. After a couple of days it will dry out slightly. The result looks like this: