Meat for future use

There are many recipes for preparing delicious boiled pork at home, but this method is special, one might say universal. This meat can be eaten both hot and cold.

Perhaps biltong is one of the few dishes that needs to be cooked in the heat and sun. This dish comes from Africa. It was invented by residents of Namibia, South Africa and other African countries with a hot climate, where many insects fly in the air, trying to land on meat. The biltong recipe was invented in order to somehow preserve the meat from spoilage.

Sausage is a food product made from minced meat, minced meat, sometimes a whole piece of tenderloin with various additives, prepared in a special way and tightly packed in a natural or artificial casing. Since in any, even the most seedy store, there are always several dozen varieties of sausage to choose from, few modern housewives prepare it themselves.Meanwhile, making sausage at home is quite possible.

“How to quickly and deliciously cook goulash for lunch?” - a question that quite often puzzles housewives. The best option is to prepare beef goulash for future use. Juicy and tender, it will appeal not only to adults, but also to children. By spending just a couple of hours on a simple and satisfying preparation, you can diversify your family menu during the work week and save yourself a lot of free time.

Our ancient ancestors knew and successfully prepared how to properly make corned beef from pork. Nothing fundamentally changed in the recipe; it is still popular today for several reasons. Firstly, preparing corned beef is very simple to perform, and secondly, meat prepared in this traditional way is stored for a long time and does not lose its taste and quality properties.

The advantage of the proposed recipe for dry salting of lard is that even an inexperienced housewife can repeat it and it will not take much time. Even for a lard lover with minimal culinary experience, this will not be difficult. Moreover, all that is required for the recipe is only the main ingredient - lard, salt, garlic, and you can take your favorite spices, which you can choose according to your own taste.

Poultry (duck or goose) prepared according to this recipe has a high taste and can be stored for a long period. It can be served at the holiday table without additional processing. Such delicious smoked poultry meat is also used to prepare all kinds of salads, canapés and sandwiches.

Salted smoked hams are well preserved for a long time and although they are tasty, the meat turns out to be quite tough. Not everyone is happy with this. The way out of this situation was simply cooking smoked meat. Boiled hams turn out to be very tender because when the water boils, most of the salt is washed out of them, and the meat itself becomes softer.

Carbonade is a meat delicacy known to everyone for its delicate taste and extraordinary juiciness. This word is often used with the letter “t” - carbonate. And although this is not correct, this option is still the most used. Therefore, do not be surprised when you come across double spelling of a word in the text. But we’re a little distracted, let’s get to the point - how to prepare pork carbonate.

In ancient Rus', boiled pork was a royal delicacy dish.No mere mortal could try such culinary delights. And these days such a dish is available to everyone. Every housewife today knows how to cook delicious boiled pork. And if anyone else doesn’t know or wants to know how others cook, then I suggest you try this simple recipe. Using this home method, any housewife can very easily prepare juicy and appetizing boiled pork.

Any hot salting of lard is good because the prepared product is ready within a few hours. Quick preparation of lard is the main advantage of this method over cold salting, which requires at least 2 weeks to fully prepare the product. The hot salting recipe, in addition to the fact that lard is prepared quickly, makes it possible to prepare a tasty, soft and extremely tender product. Onion peels and liquid smoke give it a wonderful color, smell and smoked taste.

Many housewives wonder how to properly prepare meat for the winter or for future use, for long-term storage. A good option for such preservation is canned meat prepared at home. Homemade stew, prepared from fresh meat by the caring hands of the housewife, is undoubtedly healthy and tasty, as it does not contain preservatives.

Not only the meat of various animals can be preserved in a jar. For this type of preparation, freshly prepared smoked sausage is also suitable. Do you make homemade sausage yourself and want it to stay tasty and juicy longer? Then try canning your homemade smoked sausage using this simple method.

This homemade blood sausage is not only incredibly tasty, but also healthy for the body. The microelements and vitamins it contains promote hematopoiesis. It’s not at all difficult to prepare natural bloodletting at home and, importantly, it’s done quickly. The main thing is to have the necessary ingredients available. This is especially easy for villagers and farmers who keep livestock.

To prepare salted lard - bacon or lard according to this recipe, you do not need any special culinary experience or skills. Even the most inexperienced housewife can prepare it - you just need to buy fresh lard. Also, you need to stock up on regular rock salt. For 15 kilograms of lard you will need 1 kilogram.

It is usually customary to store pork meat or lard for future use, but you should not forget about delicious pork offal.Following this homemade recipe, you can prepare canned pig by-products for future use: liver, meat from the head, lungs, heart and kidneys.

If you have lard in your home, an environmentally friendly, natural product, you won’t have to rack your brains over how to feed your family nourishingly, healthy and tasty. At home, you can prepare lard that will be stored for a very long time without any problems. It retains all the beneficial substances that stimulate the functioning of the brain, heart, and vitamins A and D. The recipe for delicious lard in a marinade for long-term storage is very simple, economical and does not require much time.

Ordinary blood sausage is prepared with the addition of meat and buckwheat or rice porridge. And this recipe is special. We make delicious blood only by adding lard and aromatic spices to the blood. This preparation turns out to be very tender and tasty.

Many housewives think that good lard can only be rendered from fresh, selected lard, but not every housewife knows that aromatic good lard can also be made from the internal, kidney or subcutaneous fat of a pig. I am pleased to share one of the ways to render pork fat at home.

Sudzhuk is a type of dry-cured sausage, which is not inferior in taste to the famous dried jamon or Lukanka. Among the Turkic peoples, it is believed that only horse meat is suitable for suduk, but today it is already made from beef and buffalo meat. The main condition is that you need to prepare dry sausage from only one type of meat - no need to mix.