Ingredients: casing and tenderloin (fat-thin ratio1:9)

Accessories: dried sausage seasoning and wine

Seasoning: salt, sugar, sesame oil, soy sauce, monosodium glutamate and rice wine.

Harbin air-dried sausage practice:

1, the seasoning is the authentic seasoning of Shiyitang Harbin dried sausage. This seasoning is very distinctive, which contains many spices, such as cinnamon, cardamom, kaempferia kaempferia, Amomum tsaoko and so on.

2. In the past, dried sausages were mostly made from pork hind legs. This time, I bought the tenderloin and added a little fat. The ratio of fat to thin is1:9, which is about 5 kg.

3. Regarding the casing, it is soaked in salt, thin, and specially made for dry intestines;

4. First cut the meat into large pieces, then shred and dice;

5. Add sausage seasoning and wine, salt, sugar, sesame oil, soy sauce and monosodium glutamate to the diced meat, stir well, and leave it for about half an hour. It is best to use koji as the wine for sausage. If it is rice wine, it will be used together.

6, casing is generally immersed in salt, and it can be soaked in cold water before use;

7. It is recommended to use the enema port of the meat grinder for enema, which is more convenient. The first time I poured it, before I bought a meat grinder, I made one myself from a plastic bottle filled with coke. It was a struggle to pour it!

And the dried sausage is hung in a ventilated and cool place to dry for 2-4 days. I blow it with an electric fan for about two nights a day, because I don't want to dry it too much! ）；

9. Put it in a plastic bag and store it in the refrigerator.

10. When eating, take it out of the refrigerator and steam it directly on the pot for about 20 minutes. After airing, slice it and you can eat it!

ingredients

Half a handful of cumin, two halves of white wine/kloc-0 (Erguotou at 56 degrees is the most fragrant), a proper amount of soy sauce (for coloring), a proper amount of Chili powder, a handful of cooked pepper powder and a handful of fennel.

method of work

1, wash the casing and soak it.

2, cut the meat into small pieces, fat can be cut a little thinner, I like to chop the fat.

3. Put all the seasonings into the meat and stir well.

4. Use a funnel to put the mixed meat into the casing.

5. After installation, tie it tightly in sections, hang it in a ventilated place, and air it for 7 to 10 days.

6. Steam the dried intestines in a pot. After the water is boiled, steam for 40 minutes on medium heat.

7. You can slice it and eat it when it is cool.