How to make dry-cured sausage in the refrigerator? Well, actually it's simple! You just need a little patience! So, homemade dry-cured sausage in the refrigerator, technology and recipe: Ingredients: 1. Semi-fat pork - 500g 2. Lean pork - 500g 3. Nitrite salt - 28g / kg 4. Black pepper - 2g / kg 5. Nutmeg - 1g / kg 6. Coriander - 1g / kg 7. Fresh garlic - 5g / kg Technology of mincing and stuffing: Cut the meat into pieces under a meat grinder, mix with nitrite salt, cover with a lid and salt at a temperature of + 2 - + 4C for 3-5 days (longer is possible). After salting, freeze the semi-fat and lean raw materials separately in the freezer for 70-80 minutes. Cut the frozen semi-fat pork into 8-10 mm pieces or chop it on a large cutting grid in a meat grinder. Chop the lean pork on a 2-3 mm grid. Mix the minced meat with all the spices. ATTENTION!!! At all stages of minced meat preparation, the temperature of the raw materials should not exceed +10C. Knead the minced meat well for 5 minutes, without exceeding the temperature. Leave in the refrigerator for 1 hour. Tightly stuff the cooled minced meat into the pork intestines, washed and soaked for 30-40 minutes. Pierce with a sterile needle in places where air gets in. Weigh each loaf, mark and record the weight for control. Drying technology in a regular refrigerator: The higher the temperature in the refrigerator, the better for the dry-cured sausage. The warmest place is on the door. Be sure to keep it in an upright position!!! In the first days, the sausage loses the most moisture, then less. To redistribute moisture, periodically put clean bags on the sausage. Alternate: two days of drying - one day of rest in bags. At the same time, monitor the weight loss. To increase humidity, you can put containers of water under the sausage. In a refrigerator with a No-Frost system, the humidity is lower than in a regular drip refrigerator. Ideally, such sausage should lose 33-35% of its weight in a month, but you can dry it until it loses 40-42%, it will be tastier. Therefore, the alternation of drying and "resting in a bag" should be adjusted to your conditions. To increase the safety of the product, you can wipe the sausage with alcohol, strong alcohol or vinegar a couple of times during the entire period. Smoking: If possible, after 2 weeks of drying, the sausage can be smoked with cold smoke for 6-8 hours. After smoking, ventilate the day (or night) in a cool place and put it in a bag for a day to rest and continue drying using the same technology. It will acquire an excellent smoked taste and will be stored longer, thanks to the sanitary preservative properties of cold smoke. Video on Zen: https://zen.yandex.ru/id/622c894dd2eb... ------------------------------------------------------------------------------------------------------------------------------------------------ Come visit, subscribe: My Instagram: / kolboboss or @kolboboss Vkontakte group: https://vk.com/domkolbasa ------------------------------------------------------------------------------------------------------------------------------------------------ My chamber for dry-curing: • Chamber for dry-curing. My climate chamber. Dry-cured and dry-smoked meat products: • Dry-cured and dry-smoked meat products Cooked sausages and wieners: • Cooked sausages and wieners Cooked-smoked sausages: • Cooked-smoked sausages Author's products: • Author's sausages Theory and reviews: • Theory and reviews Products WITHOUT PORK: • WITHOUT PORK If you want to support the channel: Yandex.Money: 4100110095479273 or https://money.yandex.ru/to/4100110095... WebMoney: P183294352859 Z548269154900 Alpha: 4779 6426 9238 0702 (Ursul Maksim Sergeevich) Thank you!