I am confident that it makes no sense to buy sausage anymore, because there is a proven recipe for homemade salami.

Can it? salami To be in your fridge? Not purchased, but made with your own hands. Of course it can. In modern realities, cheese-dried sausages can cost a lot of money. So why not prepare such a treat yourself? It's going to be delicious. But it will take a long time, so be patient.



Italian salami To cooking sausage You have to take it very seriously. To achieve the formation of almost original salami in your kitchen, you need to follow all temperature regimes and recommendations. Don’t be afraid if you’re cooking for the first time. It is better to take risks and learn from your mistakes. We will try to talk in detail about the process of drying sausage, so that everything goes like butter.



Homemade sausage Ingredients

• 700g pork
• 300g lard
• 25g nitrite salt
• garlic
• salt
• pepper
• pepper-pea
• natural intestines

Preparation

1. Sausage meat You can choose according to your taste. For example, use only pork. Or take evenly pork and beef. You need to slightly freeze the meat and lard in the refrigerator so that it is convenient to grind them.
2. Add to sliced meat and lard nitrite salt and favorite spices. Mix the components carefully. Cover a bowl of meat ingredients with food film and leave in the refrigerator for three days. Let the home salami stuffing be salted.
3. As soon as the salting time passes, take the meat out of the refrigerator and stir again. In general, such pieces can be used. But if desired, the meat elements can be passed through the meat grinder. It's up to you.

If you use natural pig intestines for cooking sausages, then you need to thoroughly wash them. You can also pre-soak such a shell in cold water and change it if necessary. Fill the intestines or a special shell with minced meat with a special nozzle. Already ready. sausage You need to gently pierce with a clean needle. This is to ensure that there is no excess air inside the salami. Do this carefully so that the structure of the sausage does not deteriorate. Italian salami should be dried in a cool place for 20-40 days. The temperature in the room should not exceed 15 degrees and fall below 8 degrees. Suspended sausage during drying will lose about 30% of the mass.



Italian salami is an unforgettable delicacy That sausage. Maybe even in the fridge. It is enough to hang the salami on the side door or on one of the grilles inside the device. If you do not want to occupy the refrigerator for drying salami, then transfer it to a cool pantry. It should be clean and pest-free.



Speaking of pests. To prevent the formation of pathogenic bacteria, be sure to use nitrite salt. It will prevent the appearance of any harmful microorganisms inside the sausage. Some even add to 1 kg of meat 70 g of strong drink, which contains 40 degrees. It is believed that it disinfects the product, and during drying it weathers. You can experiment during the test preparation of the treat. We sincerely wish that everything goes well.