One of the most popular products that is present on every table is sausage. There are many recipes for its preparation. If the housewives are not satisfied with the products that are sold in the store, then you can try to make a delicacy yourself. It turns out tasty, nutritious and aromatic. Great importance in the preparation of homemade sausage is proper drying. This is a lengthy process that takes from twenty days to two months, depending on the chosen recipe. We offer you to learn how to cook dried sausage at home.
Specificity of sausage dryingUsually, homemade sausage is quite a lot: 400 to 500 grams of sausage come out of 1 kg of meat - this is more than a standard sausage stick
On a production scale, drying takes place in special cabinets, where temperature conditions and humidity are established. At home, such conditions are absent, so the goal of the owners to bring them closer to the required, so as not to spoil the product. To dry the sausage is necessary in order for it to acquire uniformity as well as storage stability. The duration of the process depends on the selected recipe. There are general rules that must be followed to prepare a quality product.
- Stuffing is required to score tightly and well tie the shell on both sides.
- Before posting you need to do a few punctures.
- Each sausage is wrapped with bandages dipped in saline.
- On the fourth day of drying, you need to roll out the product a little. The bandages are removed.
- The room in which the drying takes place must be ventilated, but without drafts.
- The required temperature is 12-15 degrees with a humidity of 75 percent.
Check the degree of readiness by cutting the product. If it has acquired a uniform color around the edges and in the middle, then it must be removed and placed in a refrigerator at a temperature of +2 for another week.
Ways to dry at home
In the absence of drying cabinets and production equipment, it is necessary to use the existing aggregates or bring the sausages outdoors to condition. If the norms are not observed, the upper layer turns into a crust, voids are formed inside, contributing to the decay of minced meat. To avoid this, it is necessary to observe the temperature, humidity and air flow rate.
How to dry in the oven for long-term storageWhen drying in the oven, a thermal sensor is needed to control the temperature in the middle of the loaf.
A quick way to cook homemade sausages in the oven saves time and produces a quality product. Before the process begins, the finished loaves lie in the refrigerator for 10 to 12 hours, and then 3 hours at room temperature. After this time, it unfolds on a lattice so that the pieces do not touch. In one loaf it is necessary to stick a thermal sensor in order to constantly see the temperature inside.
Within three hours, the oven temperature rises to 75-80 degrees. Take out the delicacy is necessary when the temperature sensor will show 69-70 degrees inside. The loaves are cooled with the help of a cold shower and wiped off moisture. Then they are suspended for 10 hours in a cool room. Another week it dries at a temperature of 15-20 degrees. When the product is cooked, it must be put in the refrigerator.
Which technology is better to stick with when drying outdoorsThe optimum temperature for drying is not more than 16 degrees
A large number of sausages, it is advisable to dry in the open air. Prerequisite: no drafts and good ventilation. The drying process takes from 20 days to 2 months, depending on what technology to prepare.
1. Sausages are hung at a short distance from each other. Each product is punctured in several places and wrapped with bandages treated with saline.
2. The temperature in the room should be 13-15 degrees at a humidity of 75 percent.
3. After three days, remove the bandages and roll the sausages to remove the air from the center and remove the crust.
4. For 16-18 days, the loaves dry at a uniform temperature.
5. After 20-22 days, the sausage moves to the refrigerator carriage for another week to ripen.
Such a product is well kept at a temperature of +2 degrees. In the refrigerator it lasts for several months. If the recipe requires a longer drying time, then the temperature in the room drops to 6-12 degrees.
How to cook dried sausage in an electric drierThe sausage drying process in the electric drier is the fastest
Modern electric dryer VOLTERA 1000 Lux allows you to dry tasty sausage quickly. After the casing is filled with minced meat, the loaves should lie in the refrigerator for two days, after which it is necessary to proceed to the drying process.
To make the sausage quicker, it should be slightly added, and then placed in a dryer. On the average mode, the loaves are dried for 3-4 hours on each side. If you add the temperature and set high power, then 2-3 hours is enough. During drying, the transition from the most powerful mode to the average is allowed. After a specified time, the sausage is removed from the pan and placed in the fridge for a day. You can immediately eat it or wait another day to be sure of full readiness.Making dry sausage at home is easy, but rather troublesome.
Also, do not forget to get acquainted with the original methods of drying vegetables: potatoes, carrots, pepper and asparagus. The dryer also perfectly manages to prepare dried mushrooms, chanterelles, eggplants and zucchini.
How to cook dried sausageInstead of regular salt, we will use nitrite salt to prepare homemade dry sausage; it kills pathogens that can lead to botulism.
Sausages are not hung in the sun, they reach readiness only in well-ventilated conditions. The loaves are afraid of drafts and intense air flow, so they can be placed in a box, creating an artificial obstacle for the wind. In order for the drying to take place evenly, it is necessary to create an optimum temperature regime of 12-15 degrees and humidity, not higher than 75 percent, and be dried until ready. In such conditions, dry-cured sausage matures within 22-25 days. Then it should be stored in a refrigerator at a temperature of +2 degrees.
It will be interesting to learn how to cook chips from vegetables at home and fragrant garlic. It enhances your homework and enriches the daily menu.