Thirty pounds of meat to do sausage to 10.5 two salt, sausage seasoning ratio is 10 pounds of meat to put 3.5 two salt.

How much salt do you put in a catty of meat for sausage

One, raw materials: pork foreleg (the best meat for sausage is the foreleg of the pig, this part of the meat is more tender, fat and thin is also appropriate), salt, peppercorns (peppercorns will be fried and crushed), sugar, five-spice powder, white wine, wine, Sichuan friends like spicy, you can add dried red chili peppers.

Two, the proportion of the recipe: sausage seasoning ratio is 10 pounds of meat put 3.5 two salt, 1 two white wine, 2 two wine, half a catty of sugar, 20 grams of peppercorns, other spices according to personal preference to add.

Three, practice:

1, pork washed and cut into slightly thick meat strips, enteric coats rinsed with water to be used, the need for seasoning ready.

2, put the pork into a larger container (basin or pot), in turn into the salt, pepper, sugar, five-spice powder, white wine, cooking wine, hand all the ingredients and mix well, the flavor of the meat strips into the meat churn with the sausage slowly filled with sausage tools into the casing, filling the hand gently along the casing of the meat pushed tight.

3. After filling the sausage, tie the ends of the casing with cotton thread, and then tie the sausage with cotton thread to your favorite length, and finally poke the casing with a needle where there is air, and hang it in a ventilated and cool place for about 10 days to dry out.

10 pounds of meat sausage put how much salt

10 pounds of meat sausage can be put 3-4 two salt, seasoning, according to their own taste to prepare. Pork thigh meat 10 pounds cut into strips, mixed into 6 two sugar, sorghum wine 2 two, salt 4 two, MSG moderate, do not put soy sauce, can be added according to taste pepper, five spice powder, chili powder. Mix well and leave it for 3~4 hours to make the enema. Enteric coating should be pre-soaked in warm water to soften, can not be soaked too long, so as not to rupture easily when filling. After the intestines are filled with a needle around the hole, so that the water, air out of their own. The enema of the intestines with a rope to hang up after hanging in the air to dry that is complete.

Methods and precautions for sausage filling

1. Selection of meat: choose fresh pork, preferably the meat of the buttocks, the front of the sandwich meat, because of the meat in these two places is thin, and the quality is tight. Before the sandwich meat to do sausage is very fragrant, and affordable, just more fat, do more to remove some fat. The meat must be fresh and not watered down.

2. Dicing: Pick off the skin, bones, tendons, and tendons, making sausage meat fat and lean ratio is best 3:7, the fat and lean ratio can be adjusted according to their own preferences, but do not be too thin, too thin, if the sausage will taste more firewood. Cut the pork into meat strips, meat about 1 cm wide, 3 cm long, fat meat should be cut more finely some, so that the distribution of some uniform in the incense and look good, but also delicious.

3. rinsing: lean pork diced with 1% concentration of salt water soak, stirring regularly, prompting the blood to accelerate the dissolution of water to reduce the oxidation of the finished product and darken the color. 2 hours later to remove the dirty brine, and then soak in brine for 6-8 hours, and finally rinsed, filtered dry. Fatty meat diced with boiling water immediately after washing with cool water and dry.

4. Marinade: mix the cleaned fat and lean meat, proportionally mix in the seasoning (Note: the recipe can be found in the tips section below the page) and mix well, marinate for about 8 hours. Turn up and down every 2 hours to make the seasoning uniform, pay attention to the marinade to prevent high temperature, prevent sunlight sprinkling, prevent flies and dust pollution.

5. Cleaning sausage: sausage can be bought in the free market pork places where others have been washed sausage, color should be fresh, bright white, intact can not be broken, bought sausage should also be added to some baking soda or salt, repeated irrigation and washing, in any case, the face of the several times to be washed again, the washed sausage to be dry and ready to use.

6. irrigation tools: If there is a special tool for sausage making is best, if not, find a large Coke bottle, cut from 1/3, the upper part of the Coke bottle can be used as a tool for sausage making. Homemade special tools for sausage filling bottle mouth should be slightly thicker than the sausage casing, filling is convenient, fast and trouble-free.

7. irrigation: after the meat is cured, you can start the sausage, the sausage end of the sleeve in the mouth of the homemade Coke bottle, the other end of the knot, so that the meat will not leak into the irrigation, and then cured meat piece by piece from the Coke bottle into the sausage, into the sausage of the meat to the hand to keep driving down the sausage to make it full of the sausage, the process is more troublesome, if there is a sausage filling tool will save time! This process is quite laborious, if you have a sausage filling tool, it will save some time. When the casing is almost full, use chopsticks to push the meat strips into the casing to ensure that the top and bottom of the casing are full, and finally tie the casing to seal it.

8. Punch and tie section: After the whole sausage is filled, use a toothpick to tie some small holes in the surface of the sausage to facilitate ventilation, and then use a line to segment it, about 15 cm a section, between each section with a line to tie it tightly, be sure to tie it tightly ah, or else it will be easy to spread out the sausage when cooking.