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Cured meats recipes

Pudding in a jar

By happy coincidence, I became the owner of 2 l of blood of swine. Large intestine was not, and slim for such sausage is not good, torn. So I decided to roll up in banks. Yet, you see, before winter you will live. If it was just a sausage, it would have been dead by the evening... with my Gypsies! Invited to the tasting! Suddenly someone lucky like me...

The stuffing in the autoclave

This version of beef was prompted by the mother-in-law of my sister. The stuffing is ready to use. I use it in pasta, yeast cakes, kruglanski (my recipe on site)

Fat false-smoked

A very suitable recipe for those who have no smokehouse.

Well, my little lovers of sweets.. let me introduce.. my first time, so if you have criticism to voice.

Canned "Rice porridge with pork"

Very tasty, hearty cereal. Recipe for autoclave, placing products in 0.5 l jar.

Porridge rice "Student" for the winter

This recipe is a tasty rice porridge with chicken breast, a real lifesaver! Probably happens to everyone, there's no time for something quick to cook, and here and guests descended! Get a jar of cereal, warmed up quickly to her some lettuce through the winter supplies – the table is set and guests are well fed!

Stew of pork head

A version of this stew, for those who like not only one meat. Does it take long, it's delicious. Like GOST!

The original recipe Alena begemotik64 (LJ)

Stew of pork with barberry

Fragrant, tender and delicious stew is perfect for any garnish and will help you out if suddenly came to the unexpected guests. Help yourself, my dear!

Basturma of beef

My husband and I really love the pastrami, it and with beer at us is good, and coffee, and so easy to chew... Well, it was too expensive pleasure, if you buy in the supermarket. Without thinking, digging in the Internet, looking at recipes on our website (by the way, very decent recipes), my husband and I decided to pickle the meat. And I want to say that it turned out very nice. Treated their friends: so they don't immediately believe that it is a domestic jerked meat. And the fact that it is organic and without preservatives, there's nothing to say. In General, try and you will never regret.

One of the options for salting bacon.

Salt fat for future use

A very good way of salting of fat under the metal cap. We used to grow pigs, meat put in the freezer, and the bacon I cut up and salted, but not salty keep fat, though in the freezer still from the brine better, juicier. Who is interested, come on in!

Confit de canard - a classic French dessert. Basically, confit is the oldest method of preserving meat products. Thanks to fat, these dishes can be stored for months. But not in the merit of this dish. To his credit on the palate and its versatility. If you love duck, and if you ever tried this rustic stew - you will understand me. So, confit is a real stew. French grandmother making this dish from generation to generation, and to this day duck confit - this is a real "brand" of France, the delicacy and the love of millions of people around the world.

Once the recipe of this amazing fat shared one remarkable woman from Belarus, it was her family recipe. Now this recipe is my signature fat, tastier which could not be found in the neighborhood. Thanks to this recipe the fat in my house has always, loved it all "from small to large", because it is soft, tender and incredibly flavorful.

Stew of birds in the autoclave

If you have an autoclave and a bird, then I offer to cook the most delicious stew... Tender meat, flavorful fat in which to cook or just add to cereal and most importantly, edible bones ( small bones melt right in your mouth, and chew large). In this case, I did a stew of goose.

Tried different salt, but this recipe is very good. So in the village with my friend's salted fat.

The trout in its own juice

I offer you the recipe of delicious home-canned fish. Cooked this way the salmon retains all the vitamins and has a very delicate flavor, as is the minimum heat treatment. Once cooked the cake mix, then you can use it in many dishes, giving as a hot (pre-heating), adding to soups, salads, and sandwiches and sandwiches. The technology of preparation and use here. Go!

You had to put a number plate with the purchase of a stew, but a good idea comes afterward. A huge difference between homemade stew, cooked with his own hands and actually selected ingredients. As you can see in the video, the meat is excellent, the flavors are unbeatable! And what with her pasta nautically... No rush, all in order )

In my opinion, the recipe is very tasty fat.

Homemade stew in the sleeve

I suggest you try my version of a homemade stew - in the sleeve for baking. Nothing to cook with, your participation in the preparation is 5 minutes. And then it will do everything for you oven. Kept this stew for up to 4 days in the refrigerator. Want to conserve - please. It really goes well with pasta, boiled potatoes. Try it!)

Stew of pork in the autoclave

With the advent of the autoclave in the house cooking corned beef has become much easier. Stew and pork stew with buckwheat, all very tasty and stored for a long time.

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