Taste good you try to know, more than 10 years. "Ten pounds of lean meat with two and a half pounds of fat, four taels of soy sauce, four taels of white wine, three taels of salt, one or two monosodium glutamate (MSG), one or two five spice noodles, four taels of sugar, a little sesame oil. Note ah: this is thirteen and a half pounds of dosage, the better the taste of wine the more fragrant degrees to use a higher point, soy sauce is best to use the original juice do not use the flavor of the fresh and not very tasty have done the N test or co wife of the original juice is good, the five spice noodle, then use the Wang Shouyi thirteen spice on the very good. In the city holiday plaza where the turtle pie 50 meters west of a famous cooking utensils monopoly that there is a special enema funnel five dollars a special good
Homemade homemade sausage method
Raw materials: 10 pounds of net pork (9 pounds of lean meat, 1 pound of fat, lean and fat ratio of 9:1, the best use of the front of the bladder meat)
Instrumental standard: soy sauce 2 two, fine salt 2.5 two, Sugar 5 two, wine 3 two, sesame oil 1.5 two, monosodium glutamate 1.5 two, commercially available five-spice powder, ginger powder appropriate amount. (If the color of the sausage looks good, you can not put soy sauce. If you do not want to eat sausage flavor, also do not put sesame oil). If the homemade Sichuan spicy sausage, according to their own taste to add an appropriate amount of chili noodles, pepper noodles can be.
(Special reminder: the amount of salt must be accurate, not randomly added. The other ingredients do not need to be particularly precise, roughly can be).
Processing:
1. Selection of raw materials: choose fresh pork, preferably pork bladder meat.
2. Cutting: Remove the skin, bones and tendons, and cut the meat into 1-centimeter cubes.
3. Pork marinade: Mix the above ingredients with the meat, stir well, and marinate for 1 to 2 hours.
4. Filling: Wash the casing first. Then irrigation. Every 20~25 centimeters, you can use the rope ligation subsection, until the full intestines. (You can also fill a casing in the ligature section after filling).
There are two ways to fill:
1) filling: the family hand-cranked meat grinder, the mouth of the meat and meat grinder with a plastic funnel-shaped funnel, is dedicated to filling sausage. Remove the meat grinder blade and replace it with the plastic funnel. (see below)
② butcher store on behalf of the irrigation: their meat cured, get the butcher store, let the butcher store on behalf of the filling, but to charge some processing fees. If the pork purchased, the other ingredients from the butcher store (including sausage and a variety of ingredients), filling 1 catty sausage 3.00 ~ 3.50 yuan (more expensive before the Spring Festival).
5. Exhaust: in the process of filling raw materials, should be loaded while squeezing tightly, do not leave air, to ensure that the sausage inside the air as much as possible to exclude clean.
6, stereotypes: will be filled with good sausage (ligature subsection) coiled, flat on the tray or grate, placed in a cool place 8 ~ 12 hours after hanging to dry.
7. drying: in a cool, well-ventilated place, hanging on bamboo poles, drying 5 to 7 days after drying (want to eat softer drying 4 to 5 days, want to eat dryer can be more than a few days to dry).
8. Steaming, preservation: the drying sausage on the cage drawer steam 20 minutes to steam, cool, plastic bag, put in the refrigerator freezer. Sausage can be stored for 3~5 months. (Not into the refrigerator can also be frozen, will be steamed sausage hanging in the shade, but the longer the sausage can be dryer and dryer).
9, eating method: eat as you go, heating can be.
Note:
1, do not tie holes in the sausage: some online sausage production methods, in the sausage
steamed on the cage drawer before the sausage with a needle to exhaust small holes in the sausage so that in the steaming sausage will flow out of the oil within the sausage, so that the sausage of the lean meat is very dry, the taste is not good. In order to ensure that the sausage is delicious, do not tie holes.
2, must be stored well, otherwise it will make the sausage fermentation and spoilage, or even rot. This will be a waste of effort. I hope to adopt thank you!
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