Materials: 800g lean pork (chopped or cut into thick strips of 1cm) and 400g fat pork (cut into cubes or strips of 1cm), a total of 1200kg.
Seasoning: Tang Shiyi seasoning No.2 formula 6g (Tang Yiyi Pharmaceutical Factory, Harbin, 25g per bag), 40g liquor, 5g sesame oil, 20g monosodium glutamate, 25g salt and 20g soy sauce. The formula recommended by the manufacturer was printed on the seasoning packaging bag, but the old man felt salty, so he reduced the salt and soy sauce by 20% to form this formula.
The casing is a pig casing (medium thickness model, with a diameter of about 30mm). The tool is the so-called "enema artifact" given when buying casing.
Exercise:
1. The main ingredients and seasonings are stirred by the chef's machine for 5 minutes and marinated for 1-2 hours.
2. Soak the casing with water. It doesn't matter if you soak more. You can change the water several times, soak the salt, find one end, aim at the faucet and pour clean water in. The enclosure will be opened to clean the interior of the enclosure.
3. Assemble hand-operated enema device, choose thick mouth, and enema is faster. Put on the casing, put the marinated meat into the enema device, install the handle and cover by hand, twist the meat until the head is just exposed at the mouth, and tie the casing head tightly with a string.
4. Two people cooperate, one person takes enema, turns the handle, and the other person holds the mouth, so that the speed of the casing can be adjusted to prevent it from bursting. After the handle reaches the bottom, open the protective cover from the handle end, take out the handle, fill the meat, install the handle, screw the sleeve to the bottom, take it down, tie the mouth tightly, and then put on the sleeve … until the meat is filled. This time, the old man used 1.5 shell casings.
5. Tie it with a string every 20-30cm. The online "screwing" method is not suitable, and it is easy to support the casing.
6. Dry in the shade for 4 days.
7. Steam on the pot for 30 minutes, and take it out to dry.
Air-dried sausages can be sealed and stored in the freezer of the refrigerator. You can freeze and slice when eating, and it tastes better after steaming.
Try to control the water content of the remaining casing, take a sealable glass bottle (such as a sufu bottle with a metal cover), pour enough refined salt, bury the casing and store it in a cold room or an ice greenhouse. According to the instructions on the outer packaging of casing, the shelf life is one year.
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