Meat for future use

Pork in its own juice is prepared from meat with a fatty layer - these are the cuts that give a lot of juice and turn out to be very tender. For homemade stew, a shoulder, neck or fatty ham from the hind leg works well.

Cooking hams is one of the popular types of preservation, which not only helps protect raw meat from spoilage and parasites, but also produces a delicious product that you can proudly treat to any guest.

Tallinn semi-smoked sausage - we are used to buying it in a store or at the market. But, the recipe and production technology of this pork and beef sausage are such that it can be prepared simply at your summer cottage or in your own home, provided that you have a home smokehouse.

This homemade liver pate does not require a significant investment. However, in terms of taste and nutritional properties, it is not inferior to any other made from meat. To make liver pate tasty and nutritious, you must strictly adhere to the recommendations described in the recipe and the sequence of actions during the cooking process.

Lenten vegetarian sausage is made from the most common ingredients. At the same time, the final product turns out to be very tasty and original, and it is very easy to prepare it yourself at home.

Pork lard is a fairly versatile product. It can be eaten in its pure form and various dishes can be prepared with it. Also, it has powerful healing and preventive properties. Lard is also used in everyday life to soften leather products and add shine to some surfaces. We won’t talk about how to use it for household needs, but we’ll tell you what the benefits are and whether they are harmful to health, and how to pickle and store it at home.

Try making this smoky cold smoked sausage recipe at home. You will receive a tasty meat product that can be stored for a long time.This homemade sausage is made from natural products and is therefore very healthy. We can safely say that this is a delicacy that will decorate any table.

Many healthy and nutritious dishes are prepared from the internal organs of the animal, not inferior to meat in their composition and taste. For example, brawn or saltison can be prepared from the head, heart and kidneys, and blood and intestines are used to prepare blood sausages. Delicious fillings for pies or meat pancakes are made from the heart and lungs, and a lot of different dishes can be prepared from the liver, including all kinds of salads and snacks.

It is not at all necessary to buy dry-cured sausage in the store. I will probably surprise many housewives, but it will be very simple to prepare such a sausage at home from natural ingredients, following simple recommendations.

Smoking, the basics of which we will now tell you, allows meat products to be preserved for a very long time. At the same time, any product becomes very piquant in taste and pleasant in smell. You can smoke hams, brisket, sausages, lard, poultry carcasses and any fish. Only large pieces of meat or fish are suitable for smoking - the juiciness of the final product depends on this.If you take meat or lard in small pieces, they will dry out and become tough under the influence of smoke.

What could be tastier than aromatic and very tender smoked rabbit meat? Try to prepare a real delicacy using this simple, homemade recipe.

It is advisable to make dried meat in the cold season, when it is cool outside and indoors. This kind of meat is easy to prepare, but the cooking process is quite lengthy and requires some time so as not to try it ahead of time.

I very often cook this recipe for my family, a delicious boiled milk sausage made from tender chicken meat. Some components included in its composition can be changed, resulting in a new, original taste and beautiful appearance every time. You will never get tired of this sausage, because you can make different fillings for stuffing. And so, I suggest housewives prepare a homemade snack of boiled chicken sausage with cream according to my detailed recipe.

Cooking classic doctor's sausage at home, if the technology for producing boiled sausages is followed, is within the power of any careful and patient housewife.For everyone who strives to feed their loved ones healthy, high-quality and tasty, I am posting a recipe for the classic “Doctor’s” sausage, developed back in 1936 and which gained popularity among the entire Soviet people.

Preserving meat with salt is essentially curing corned beef. This method was used back in those distant times when people did not yet have refrigerators and did not preserve food in jars. It was then that a method was invented where pieces of meat were thickly rubbed with salt and stored in it for a long time.

Salting meat and lard at home has long been the most common way of preparing them. This method has not been forgotten even now. To prepare delicious salted pork ham at home, use fresh, lean pork.

Both saltison and brawn are made from pork head. If you are wondering how to prepare these undoubtedly delicious dishes, the answer is simple - they are prepared according to the principle of jellied meat.

Smoked sausage made from goose, or more precisely, from its brisket, is a real delicacy among connoisseurs, which can be easily prepared in a home smokehouse.After all, homemade poultry sausage, even if it is smoked, is still considered dietary.

Homemade dry-cured sausage is delicious. After all, you know for sure that you put fresh products there and did not add harmful preservatives, flavor enhancers or dyes. An additional bonus of the recipe is that it is made from lean beef. Therefore, we prepare beef sausage at home and delight our loved ones.

I offer a simple recipe that describes in detail how to make your own homemade boiled beef sausage, which is aromatic and appetizing. It is simple to prepare and will take you very little time.