Food saltpeter - use for home preparations

Using this simple salting recipe, sprat, sprat, anchovy and many other small species of fish are salted. The salting process is simple and anyone can do it easily. The main thing is that there is a desire.

Nowadays, red caviar is present on almost every holiday table. They make sandwiches from it, serve it with pancakes, use it for decoration... Every housewife knows that this pleasure is not cheap at all. But for those who know how to catch fish and know how to pickle caviar at home, the savings will be noticeable.

The housewife can buy boiled sausage in the store, or you can try cooking it in your own kitchen. This homemade sausage is tasty and healthy, it is suitable for sandwiches, it is used to prepare tasty and satisfying salads, and it is also added to scrambled eggs.

Our ancient ancestors knew and successfully prepared how to properly make corned beef from pork. Nothing fundamentally changed in the recipe; it is still popular today for several reasons. Firstly, preparing corned beef is very simple to perform, and secondly, meat prepared in this traditional way is stored for a long time and does not lose its taste and quality properties.

Sudzhuk is a type of dry-cured sausage, which is not inferior in taste to the famous dried jamon or Lukanka. Among the Turkic peoples, it is believed that only horse meat is suitable for suduk, but today it is already made from beef and buffalo meat. The main condition is that you need to prepare dry sausage from only one type of meat - no need to mix.

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.

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.

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.

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.

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.

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.

Wet salting of meat allows you to make corned beef, preserve it for a long time and at any time prepare new and tasty meat dishes.

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.

For the bright holiday of Christ's Resurrection, housewives usually prepare a lot of all kinds of delicious homemade food in advance. I propose to prepare a very tasty pork and beef sausage according to my home recipe.

This is a recipe for those who want to do everything with their own hands. You can smoke fillets not only in the village or in nature. Smoking fillets, and other meat or fish, can be done even in a city apartment, however, if you have a special smokehouse.

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.