1 . Stage
Mix all spices with salt.
2 . Stage
Cut the meat into small pieces or skip it through a large meat grinder. The photo is cut rather large, but still I recommend to cut smaller.
3 . Stage
Add spices, cognac to the meat and mix well to cover each bite. Cover with cling film and refrigerate for 2 days.
4 . Stage
Prepare a natural undercoat for use. If you take a salted undercoat which can be found in a supermarket, then it is enough just to fill it with warm water or prepare as indicated on the package.
5 . Stage
Thoroughly fill the prepared undercooking with meat. Hang the sausage to dry in a dark place and cry at about 18 degrees for about 3 weeks, or at your discretion. You can tumble in the refrigerator on the doors.
6 . Stage
Cut into pieces and serve.
7 . Stage
8 . Stage
According to this recipe, home-made dry-cured sausage is very aromatic and tasty, it is very simple to cook, but it will take a lot of time. For cooking, take non-greasy pork, be sure to add cognac or vodka, alcohol works as a preservative. This sausage is perfect as a beer snack.