Meat for future use

Smoked fillet sausage is made at home according to a variety of recipes. Our preparation is prepared from whole pork fillet, which is not chopped and is not placed in the intestine, which is most often used as a skin.

Late autumn and winter are a great time to prepare meat for future use. The homemade recipe is simple: fry fresh meat and place it in jars. We do without sterilization, because... Fill the workpiece with melted lard. So, in essence, we have ready-made canned goulash, from which, opening at any time, you can quickly make a tasty dish.

Boneless pork chops are made from a part of the pork carcass called the tenderloin. This recipe will come in handy when you have a lot of such meat and it’s a pity to make a simple stew from it. This preparation will allow you to have quick and tasty ready-made chops on hand for any side dish.

Homemade meat stew in jelly is prepared from any type of poultry. You can preserve chicken, goose, duck or turkey meat. If you want to learn how to make a preparation, use the recipe.

Preparing veal stew for future use will preserve the meat and reduce your time for everyday cooking at home. In addition, there is always a place for a jar of canned meat in a backpack when you are packing your children for a hike, or when you go with the whole family to nature, wanting to relax without thinking about food. Let's move on to the recipe.

Flavorful home-made sausage in Ukrainian, an indispensable product of the festive Easter table, is rightfully called the queen of all sausages. Therefore, you can treat yourself and your family to delicious sausage made from fresh natural meat without waiting for the holiday. Moreover, the recipe for homemade sausage is quite simple, although it takes time to prepare.

This homemade sausage recipe is prepared from the fatty meat of a freshly slaughtered pig. Usually our ancestors did this work late in the fall or winter, when frosts had already set in and the meat did not spoil. Natural pork sausage is tasty and healthy, because it is made entirely from natural products: cleaned and processed intestines are filled with fresh meat and spices. The recipe, of course, is not simple, but the result is worth a little effort.

Try making aromatic lard with garlic and various spices; I think my homemade preparation will not leave your household indifferent. Lard prepared using the dry salting method is moderately salted and can be stored in your refrigerator for a long time.

I suggest preparing nutria stew with the addition of pork fat for the winter according to my simple homemade recipe. Stew prepared in this way turns out juicy, the meat is soft, as they say, “you can eat it with your lips.”

For real gourmets, blood sausage is already a delicacy in itself. But if you add liver and meat to the minced meat, then even the pickiest eaters will not be able to leave the table without trying at least a piece.

You can prepare such a pate with butter from any (beef, chicken, pork) liver. However, for snack butter, which is what we call this preparation at home, I like to use beef liver and unsalted butter. Cooking is not complicated, so everything is quite simple to do. Let's get started.

Preparing homemade pork basturma will take a lot of time - about two months, but as a result you will get a unique meat product that resembles a delicious balyk. Ideally, it is made from beef, but our original recipe for dry salting calls for a different meat - pork.

Lard in honey has a rather unusual taste, but absolutely everyone likes it. To prepare an original snack, in addition to traditional spices, you will also need quite a bit of high-quality honey. The recipe is extremely simple to follow, so anyone can repeat it.

Canning broths is useful for businesswomen who spend a lot of time away from home, but still want to feed their family with fresh first courses.

Stuffed peppers with rice and meat are prepared mainly before direct consumption. But for lovers of this dish, there is a way to enjoy it outside of the fruiting season. By following the step-by-step cooking technology described in the recipe, you can prepare bell peppers with meat and rice for the winter.

Everyone knows the recipe for making smoked lard at home in Transcarpathian and Hungarian villages: from old to young. Smoked lard and pork legs hang in the “bottom line” in every home. In this recipe, we invite you to adopt our experience and learn how to make natural, tasty and aromatic smoked lard at home.

Canned meat, which is most often called briefly - stewed meat, has been included in our diet for a long time and, probably, forever. Nowadays, without the use of canned meat, it is difficult to imagine not only food in the army, but also food on tourist trips, the life of students, and even homemade stew is a frequent guest on the table of ordinary citizens. After all, canned meat is a finished product that, after opening, can be immediately consumed.