Meat for future use

Let's prepare a chic meat delicacy at home - beef basturma. Basturma is an exquisite delicacy of Turkish, Armenian, Azerbaijani, and Central Asian cuisines. In fact, this is the name for dried beef tenderloin, and it is also the name for marinated kebab, which is also made from beef. It is important to distinguish it from pastrami. In our case, there is no smoking process.

Well, who doesn’t love crispy potatoes fried in aromatic lard? Try this easy homemade lard recipe. Homemade lard is not only aromatic and tasty, but it can also be stored for a very long time.

Lard boiled in onion skins has a very subtle onion aroma. In addition, it is also very beautiful when cut: due to the strong coloring properties of the husk, the product turns out to be golden in color.

This liver pate can be served at the holiday table as a separate dish or you can prepare various beautifully decorated sandwiches with it, which will also decorate your table. The recipe for liver pate is simple and easy to make for future use yourself under normal home conditions.

Cooking boiled pork at home requires careful preliminary preparation of the meat. If you can handle this, then you can cook boiled pork very easily. But it’s worth testing your strength and trying to cook such a delicacy, because... Pork baked in the oven is very tasty and healthy.

Pork brawn is a dish known to housewives since ancient times. The recipe is such that it is not difficult to make. For this, they usually use cheaper meat (pork head, legs, ears), therefore, it is much cheaper than other meat products. The dish turns out tasty and healthy.

The Lukanka recipe came to us from Bulgaria. This sausage is quite popular in this country. I would like to share with our housewives a homemade recipe for making pork lukanka. The process of preparing such a dry sausage is quite long, but it turns out much better than store-bought.

Blood sausage is usually not preserved - the preparation is intended for consumption freshly prepared. Preservation leads to rapid spoilage of the sausage, since along with the minced meat you have to roll up the intestinal casing, which cannot withstand long-term storage.

Few housewives know that not only domestic animal meat can be preserved for the winter. Very tasty homemade canned food can be prepared from fresh or smoked hare, partridge or wild goat meat. You can use different types of game, but the most delicious canned food is prepared from the above three types.

Salting lard using the “wet” method can be done using two methods: cold and hot. When cold salting, it is kept in brine at room temperature. If hot salting of lard is used, then it will have to be boiled in water with salt.

This homemade sausage recipe includes two types of meat that complement each other wonderfully. The composition of the ingredients in this sausage is surprisingly harmonious, which, accordingly, is reflected in its taste.

Have you purchased an appetizing piece of fresh lard at the market, with or without streaks of meat? Which piece you choose is a matter of taste. Try pickling it using this simple homemade recipe in brine with added spices.

There are several recipes for dry Lukanka sausage; I suggest housewives familiarize themselves with the traditional one - “Bulgarian Lukanka”. Homemade sausage prepared according to this recipe is a real delicacy.

I suggest housewives prepare very tasty lard at home using a method called dry salting. We will do the pickling with the addition of various spices and garlic. Let us immediately note for those who do not like garlic that, if desired, it can simply be excluded from the recipe, which, in principle, will not affect the quality of the pickling.

Delicious Ukrainian fried sausage is made from pork pulp mixed with lard. Instead of these two ingredients, you can take meat with layers of fat. The final preparation is baking in the oven. This moment of preparation is the most difficult, because it fills the whole house with unique aromas.

Homemade Jambon ham is a flavorful ham, salted and smoked according to a special recipe. Gourmets who love meat dishes consider it one of the best delicacies. Delicious meat prepared in this way will decorate any table, both on holidays and on weekdays.

There are many recipes for making dried chicken breast at home. Taking one of them as a basis and showing a little imagination, I developed my own original recipe for making dried chicken, or rather, its fillet.

Who can be indifferent to delicious dried meat? But such a delicacy is not cheap. I suggest you prepare African biltong according to my affordable home recipe with step-by-step photos.

You can make more than just traditional homemade blood sausage from pork or beef blood. Try my simple homemade recipe to make delicious brawn from raw beef or pork blood.

Do you want to preserve the carcasses of poultry such as duck, chicken, goose or turkey for a long time? Try smoking them for the winter at home using the cold smoking method. This method is simple and affordable, and smoked poultry prepared using it turns out aromatic, juicy and tasty.