Set for Italian dry-cured sausage art 238

This kit is designed for making Italian dry-cured sausage with a hint of Parmesan cheese. We tried to make it as convenient and easy to use as possible, so that even a novice amateur could easily prepare this delicious delicacy at home. Without complex equipment, climate chambers, etc. The only thing you need is a meat grinder and a sausage stuffer. The recipe can be read below (it will also be included in each set), but in essence, the entire cooking process comes down to several stages: grind the meat and lard, mix the minced meat with the complex mixture, stuff it into a casing and place it in the refrigerator. All. All you have to do is wait until the sausage has dried by 35% and you can do the tasting.

Set contents:

• Eycel casing 45 mm - 2.5 m
• Complex mixture - 82 g
• Reinforced twine – 10 m

Recipe for 2 kg of minced meat

• Beef, cleared of films and veins – 0.5 kg
• Lean pork – 1 kg
• Refractory lard, back fat – 0.5 kg

All raw materials are frozen. We grind the beef using a grid with a hole diameter of 3 mm, grind the pork coarser - 12 mm. The lard should be cut into 4x4 mm cubes.

Add the complex mixture and knead well until protein fibers appear. Important point! You need to stuff the minced meat into the casing IMMEDIATELY after kneading, as it will quickly thicken and later it will be more difficult to stuff it. Please also note that the Eycel shell cannot be pierced. Next we hang the sausage loaves on the lees - temperature 14-18 degrees, duration 12 hours.

Since refrigerators of different models, with different humidity and air circulation can be used for drying, you will need to control this process and make sure that the sausage does not dry out too quickly. We need to prevent the appearance of hardening - a dried out crust on the surface of the loaf, which will interfere with uniform drying. The Eitzel shell will certainly smooth out and simplify this process, but it is still better to monitor the drying.

If you use a refrigerator with a no-frost function (and it will dry out the product very quickly), you can put the sausage in a container and dry it alternately with the lid open and closed.