Specific steps:
1, wash the peeled pork with warm water, drain the water from the surface of the meat, separate the fat and lean meat, change them into 1CM diced meat, and put them into different porcelain pots.
2. Add salt, monosodium glutamate, pepper, pepper noodles, Chili noodles, white wine, sugar, etc. according to personal taste, stir well, cover and marinate for 8-10 hour. Because lean meat is easy to taste and fat meat is greasy, fat meat is often marinated for1-2 hours first.
3, in the process of curing, we can make casing. Wash the small intestine with warm water and a small amount of salt or alkali, but it is not advisable to put too much salt and alkali, which will make the small intestine brittle and easy to be destroyed when we scrape the intestine. After cleaning, put the small intestine in a flat and hard place, scrape the small intestine from top to bottom with a stainless steel ruler or a knife with even force until it seems to be transparent. Rinse it outside the water at the beginning and then hedge the water after rinsing, so that the intestine will be clean.
4. Mix and stir the marinated fat and lean meat evenly, cover the funnel with one end of the casing, pour the stirred meat into the casing, and after filling the whole piece, first tie the bottom of the casing tightly with a string, and then knead the casing by hand to make the thickness of the canned casing uniform. Remember not to fill it too full, so it will be violent in the future drying process, and it will not be too loose or leave air, which will be too ugly when the sausage is formed. It's not pretty. Tie the filled intestine into a small section with a string10-20 cm, and make a small hole at the bottom of each section with a needle to leave out the excess water and air. Then take it out and expose it to the sun in a sunny place for 3-4 days, and hang it in a ventilated place. Generally, it will be air-dried under the eaves. It takes about 15 days.
Practice number two
Materials required:
5000 grams of pork, 75 grams of pepper noodles, salt 125 grams of sugar, 50 grams of white wine, 50 grams of spiced powder, a small amount of pepper, a small amount of chicken essence, and a small amount of cotton thread or thin rope with clean casings.
Specific steps:
1, cut pork (the ratio of fat to lean is 3: 7) into strips, and the meat treaty 1 cm wide and 3 cm long.
2. Put all seasonings into the cut meat strips, mix well and marinate for 12-24 hours.
3. Clean the bought casing. The casing is not very easy to clean. It will be better to add some baking soda when cleaning, and dry the washed casing for later use.
4. If there is a special tool for sausage filling, it is best. If there is no special tool, find a bottle of Coca Cola and cut it from 1/3. The upper part of the bottle of Coca Cola can be used as a tool for sausage filling.
5. After the meat is cured, you can start filling the sausage. Put one end of the casing on the bottle mouth of the homemade cola bottle and tie the other end to prevent the injected meat from leaking. Then, pour the cured meat into the casing piece by piece from the cola bottle, and the meat poured into the casing should be rushed down by hand to make it full of the casing. This process is more troublesome, and it will be easier if there are tools for filling the sausage. When the casing is almost full, use chopsticks to push the meat strips into the casing to ensure that the casing is full up and down, and finally tie the casing and seal it.
6. After the whole sausage is filled, use a toothpick to make some small holes on the surface of the sausage to facilitate ventilation, and then use a thread to segment it, about 15 cm. Tie the thread tightly between each segment. Be sure to tie it tightly, otherwise the sausage will easily come apart when cooking.
7. Even if the sausage is basically finished, dry it in a shady and ventilated place, and it can be eaten after one week. If the sausage is dried outdoors, it must be taken back indoors at night to avoid the dew from wetting the sausage. Take a proper amount of sausage when eating, cook it with water and slice it, or stir-fry it. If possible, it will be better to smoke the sausage with cypress branches. Specifically, after drying the sausage for 3-5 days, hang the sausage in a sealed container (such as a big iron bucket), make a fire under the bucket, put the cypress branches (and some dried orange peel) into the bottom of the bucket, and smoke the heated cypress branches for one day. The smoked sausage or bacon will be particularly fragrant.