Homemade dry-cured sausage

Who can be indifferent to delicious dried meat? But such a delicacy is not cheap. I suggest you prepare African biltong according to my affordable home recipe with step-by-step photos.

Perhaps biltong is one of the few dishes that needs to be cooked in the heat and sun. This dish comes from Africa. It was invented by residents of Namibia, South Africa and other African countries with a hot climate, where many insects fly in the air, trying to land on meat. The biltong recipe was invented in order to somehow preserve the meat from spoilage.

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.

Let's prepare a chic meat delicacy at home - beef basturma. Basturma is an exquisite delicacy of Turkish, Armenian, Azerbaijani, and Central Asian cuisines. In fact, this is the name for dried beef tenderloin, and it is also the name for marinated kebab, which is also made from beef. It is important to distinguish it from pastrami. In our case, there is no smoking process.

The Lukanka recipe came to us from Bulgaria. This sausage is quite popular in this country. I would like to share with our housewives a homemade recipe for making pork lukanka.The process of preparing such a dry sausage is quite long, but it turns out much better than store-bought.

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.

It is not at all necessary to buy dry-cured sausage in the store. I will probably surprise many housewives, but it will be very simple to prepare such a sausage at home from natural ingredients, following simple recommendations.

Homemade dry-cured sausage is delicious. After all, you know for sure that you put fresh products there and did not add harmful preservatives, flavor enhancers or dyes. An additional bonus of the recipe is that it is made from lean beef. Therefore, we prepare beef sausage at home and delight our loved ones.

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.