Meat

Dry salting of meat is a fairly common way to store it. Usually it is used when the freezer is already full, and the sausages and stew are done, but there is still fresh meat left. Another reason to use this salting method is before smoking. In both cases, dry salting of meat is ideal.

If you put good jellied meat in jars for future use, you will always have a supply of the most delicious product on hand: satisfying and healthy. The advantage of preparing meat in jelly this way: no complications - everything is extremely simple, minimal time spent and an excellent final result.

Meat loaf is essentially one large cutlet, but baked in the oven. Knowing the composition, having a recipe and knowing the cooking technology, it is very easy to make it yourself at home. Even the most inexperienced housewives will be able to cope with this task. Let's get started with it together.

This recipe for preparing salted pork meat for future use is usually used at the end of winter. Baked ham becomes more juicy and good when salted ham is no longer so juicy and tasty.

In some of its qualities, nutria meat resembles rabbit meat, except that it is a little fattier and juicier than rabbit meat. Try this simple homemade recipe to make an appetizing sausage from juicy nutria meat, lightly smoked in hot, aromatic smoke.

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.

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.

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.