Pork lukanka - homemade dry sausage - preparing dry sausage at home.

Ingredients for Lukanka:

• lean pork – 1 kg;
• fatty pork - 1 kg;
• table salt – 50 grams;
• sugar – 6 grams;
• saltpeter (food grade) – 2 grams.

How to cook dry sausage at home.

In order to prepare pork lukanka, we need one kilogram of lean pork and a kilogram of pork meat with fat (lard).

We need to cut all the meat (2 kg) into equal square pieces weighing approximately 0.1 kg.

Next, the meat needs to be salted, sprinkled with food nitrate and granulated sugar.

Then, the meat must be placed on a cutting board. We need to put this board on a slope. This is done so that excess water drains from the meat. The meat on the cutting board should be placed in a cold room for a day.

Next, we need to grind it in a meat grinder with a grid with large holes.

Then, you need to add spices to the resulting minced meat and mix it well.

Spices for minced sausage:

• garlic – 2 cloves;
• cumin (crushed) – 6 grams;
• ground black pepper – 8 grams;
• allspice – 2 grams.

After adding the seasonings, the minced meat for preparing the lukanka must be ground again in a meat grinder, but with a fine grid.

The intestines need to be filled with minced meat only after 24 hours, but for now, put the minced meat in the refrigerator and let it brew.

To stuff the lukanka, we will need properly processed (soaked, cleaned) wide beef intestines. We need to cut the intestines into equal pieces 0.4 meters long. In order to tie the ends of sausage loaves, you need to prepare thin but strong twine.

And so, we compact the intestines tightly with minced meat and tie the ends with twine. To allow air to escape from the sausage loaves, we pierce them in several places with a needle.

After stuffing, the pork loin must be hung in a well-ventilated area and dried for 2–3 months.

After 96-120 hours, the Lukanka loaves must be removed in the evening and stacked on top of each other. This is done to make the sausage softer. In the morning we need to shape (roll) the sausage loaves using a rolling pin.

The procedure for rolling (pressing) dry sausage must be done every day during the first 14 days of drying.

Next, you need to place it between cutting boards once a week, and place a weight on top. This must be done until the product is completely dry.

Ready pork lukanka can be stored in the cold for no more than half a year.

Don’t be lazy and prepare this delicious homemade dry sausage. Cut it into thin slices and enjoy the exquisite taste of a delicious sausage product.