Pork

Do you want delicious smoked pork to stay tender and juicy longer? Using this simple homemade recipe, any housewife can prepare very tasty smoked pork meat, canned with the addition of broth, for the winter.

Preserving meat for the winter may be a troublesome and time-consuming task, but it will save you time in the future for preparing everyday meals for your family. If you spend a few hours preparing this simple pork goulash recipe now, you will be able to spend more time with your loved ones later.

Homemade raw smoked sausage made according to this recipe is distinguished by its high taste and long shelf life. The latter is achieved through cold smoking of the product. Pork and beef sausage gradually dries out and becomes a classic dry sausage. Therefore, it is good not only for serving on the holiday table, but also is irreplaceable on a hike or in the country. It makes delicious sandwiches for kids at school.

It is still not known exactly who invented blood sausage - entire nations are heatedly debating this topic. But we will leave their disputes and simply admit that bloodletting is tasty, healthy, and anyone who wants to cook it at home can do it. The main thing is to stock up on the necessary products that are included in the sausage, do not deviate from the recipe, get the hang of it a little and you will succeed.

You can prepare pork brawn after slaughtering a domestic boar or by purchasing all the necessary pork parts at the market. This meat product, if you put absolutely all the necessary ingredients into it and repeat the preparation specified in the recipe, will turn out very tasty.

Goulash is a universal food. It can be served as both the first and second course. This goulash recipe is easy to prepare. By closing it for future use, you will have homemade stew. You will have a ready-made dish in stock that can be opened and quickly prepared in case of guests or when you are limited in time.

Homemade pork saltison was prepared in the old days for major holidays. Along with homemade sausage and boiled pork, it usually occupies an important place on the holiday table among other traditional cold meat appetizers.

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.

If you decide to cook your own smoked pork belly in the form of a roll or simply as a whole piece, then the main thing you need to know is how to salt the meat for smoking. After all, without clear, correct knowledge of what and how much to take, how to prepare the marinade, how long to keep the meat in it, nothing may work out. Smoked meatloaf, in addition to being simply delicious, is also an excellent option for preserving meat for future use. And homemade preparation cannot be compared with its store-bought counterpart.

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.

Delicious homemade blood bread is baked in the oven in a suitable deep dish. The baking form can be any. The finished product tastes very much like black pudding, but it is easier to prepare if for no other reason than the fact that it does not require filling the intestines. Namely, this procedure becomes a very difficult and tedious task for many.

There are many ways to make your own blood sausage at home. I want to share with housewives my favorite homemade recipe for making a very tasty blood meal with buckwheat and the addition of fried pork, onions and spices.

Pork stew is the most common type of meat preparation for the winter. Using a simple homemade recipe, you can preserve meat in jars for roasting. Having worked a little and prepared the meat for use, in winter you will have a ready-made delicious meat dish.

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.

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.

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.

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.