Smoky homemade cold smoked sausage - preparing delicious smoked sausage at home.

In order to prepare such sausage, you can use any fresh meat, including the meat of wild animals. The more types of meat there are in the minced meat, the more delicious the finished sausage will be.

How to make cold smoked sausage at home.

The meat is cut into pieces of 2-3 cm, laid out on a board in a thin layer, and then kept in a draft for three days. The air temperature should not exceed 5°C. At this time, the pieces of meat need to be mixed and turned over 3 times. If the sausage contains game (deer, elk, wild boar), then it is advisable to add a third of domestic pork and more spices to it, and the chopped meat should be kept in a draft for a longer time, up to 7 days.

When the meat is aired, it is ground 3 times into minced meat. The first time garlic and bay leaf are added to the minced meat. For 1 kg of meat take 2 bay leaves and 4 cloves of garlic. During the second grinding, lard is added in the following proportion: 50 g of lard per 1 kg of meat.Then, mix the minced meat thoroughly with your hands.

Place the well-kneaded minced meat in a bowl and add 1 tablespoon of starch (potato starch), 1 teaspoon of cumin, and ground black pepper per kilogram of minced meat. We also add nutmeg, which we scrape with a knife (1 nut per 10 kg of minced meat) and grated ginger (2 teaspoons per 10 kg of minced meat). You also need to add chopped lard (5% by weight of the minced meat) and 2.5% salt to the minced meat. It is not advisable to add onions, as they oxidize the meat. Vodka is added to the minced meat (half a liter per 10 kg of minced meat), which here will serve as a preservative and increase the shelf life of such sausage to 2 years.

The minced sausage is kneaded well by hand until it no longer sticks to your hands. Minced meat is injected into the cleaned intestines using a mechanical syringe. The ends of the sausage must be tied with thick thread or twine.

Prepared homemade sausage is hung in the smokehouse so that its rings or loaves do not touch each other, otherwise they may stick together. The stove is heated with alder wood; at the end of smoking you need to add juniper. At the beginning, the sausage needs to be warmed up strongly, then the wood should smolder and smoke quietly. Smoky smoking is carried out within a week. The smokehouse needs to be constantly monitored and wood or sawdust added. The sausage must be turned over and hung from the edges of the smokehouse to its middle and vice versa.

The sausage is considered ready when, after cooling overnight, it is firm and elastic. They try it by squeezing it with their fingers. If the sausage is still soft, it is not ready.

This homemade recipe will allow you to prepare an excellent natural product that all your family will love. And a snack for guests made from smoky home-smoked sausage will be beyond praise.It can be stored in a cool place for 1-2 years. If necessary, it can be re-smoked.