Pivchiki are raw-smoked pork thin sausages with spices, somewhat reminiscent of jerky (chicken chips), but pork gives a richer taste. The recipe was developed specifically as a meat snack for beer, so these sausages go well with almost all popular varieties of foamy drink.
You can cook beer at home, the process will take at least 7-8 hours, but the result is worth it. Do-it-yourself sausages are tastier than store-bought ones. At the same time, the quality of meat can be controlled, and the composition of spices can be selected to your taste.
Of the equipment you will need: a meat grinder, a convection oven or a dehydrator, as well as a cooking syringe that can be replaced with ketchup packaging.
beer recipe
Minimum fat pork is required, a loin or ham is ideal, pieces of fat must be cut off.
Nitrite salt inhibits the growth of pathogenic microorganisms in meat, including botulism. Since dry-cured sausages are cooked at a relatively low temperature of 45-50 ° C, which is not enough to kill microbes and bacteria, it is necessary to add nitrite salt to sausages. Ordinary edible salt is added to remove liquid (dehydration) of the meat and a richer taste.
You can add sugar, pepper, nutmeg and garlic at your discretion, it is only important to observe the proportions of salts.
Ingredients:
- pork (minimum fat content) – 750 g;
- nitrite salt – 11 g;
- table salt – 11 g;
- sugar – 2 g;
- ground black pepper – 1 g;
- nutmeg – 0,5 g;
- garlic (fresh) – 4-5 g.
From these ingredients, approximately 310-320 g of ready-made beer will be obtained.
Technology of preparation
1. Cut the meat into slices for a meat grinder, then put it on a plate in one layer and send it to the freezer for 45 minutes. Freezing allows you to neutralize the influence of fats, which are present in even the leanest pork.
2. Twist the meat through a meat grinder with a 4-5 mm grate.
3. Add all the salt and spices to the minced meat, squeeze the garlic. Knead the meat for 3-5 minutes until the minced meat becomes homogeneous and sticky.
4. Transfer the minced meat to a deep bowl, cover with cling film. Leave in the refrigerator for 24 hours so that the meat is soaked with salt and spices.
5. Make beer preparations from minced meat. To do this, use a sausage filler with the thinnest lantern or a cooking filler with a minimum diameter.
If there are no such devices, then you can take a package from ketchup, cut off the bottom, wash the package from the inside and wipe it dry. You get a homemade culinary syringe no worse than a store-bought one.
Stuff the minced meat tightly into a syringe so that there are no air cavities left. Squeeze the beer blanks (15-20 mm thick) onto baking parchment, the sausages should not touch each other.
6. You can dry the beers in a dehydrator at a temperature of 35-40 ° C for about 20-24 hours.
If this device is not available, a convection oven will do. It is required to create an intense airflow at 45-50 ° C (no more than 50 degrees).
Place blanks on parchment on the oven grate, turn on the lower heating element and convection, slightly open the oven door and leave the beers to dry for 6 hours at a temperature of 45-50 ° C. After 3 hours, turn the sausages on the other side so that they dry evenly.
Attention! Convection and an ajar door are a must. To prevent the oven from closing, the door can be blocked with a rolling pin. If the device has automation, in which the oven does not work with the door open, you need to find the signal button and fix it in the pressed position with adhesive tape.
7. Remove homemade beers from the oven (dehydrator), leave for 60-90 minutes at room temperature. When stored in a bag in the refrigerator, the shelf life is 15-20 days. For longer storage, place the beers in a vacuum container, then they will be stored in the refrigerator for up to 1 year, in the freezer – up to 3 years.
