Dry cured sausage
2 lbs minced meat (any variety, we
using more pork)
2 tablespoons salt
2 tablespoons cumin
1/2 teaspoon ground black pepper
1 teaspoon sweet paprika
2 tablespoons savory
hog casings (or other sausage links casings)
Mixed all the ingredients together very well. Leave in the fridge for about 24-48 hours. Stuff the casings making sure that there is no excess air inside.
Roll with a rolling pin and hang in a cool, dry place, preferably with no direct sunlight.
Roll daily for about two weeks, trying to press out any excess air, use a needle to let air out if necessary. Consume when dry enough.
* Raw meats can be dangerous for your health if not treated properly. Please consult a specialist before attempting this recipe.