Ingredients: 5 kg of pig hind legs (the meat is clean, and the ratio of fat to thin is preferably 1 9), 2.5g of Harbin sausage seasoning/kloc-0, 75g of white wine, 65g of salt, 0.25g of sugar/kloc-0, 0g of sesame oil10g, 50g of soy sauce and 40g of monosodium glutamate.
1 First, all the ingredients are ready and put together. In the original recipe, Qu liquor is a kind of high-alcohol liquor that my family didn't use sometimes. It is best to use 1 serving of fat and 9 portions of thin pig hind legs, which has the best taste.
Remove the pigskin first, because I don't want to see a big piece of fat in the finished product. If you don't mind the fat block, please ignore this step and separate the fat from the lean meat.
All pork is cut into thick strips first. I use a meat grinder to grind meat. If you like big meat, cut it into thin strips and marinate it.
Firstly, grind pig fat into fat meat stuffing with small mouth meat grinder parts.
Look at my meat grinder parts. Small mouth is used to grind fat. There won't be a big piece of fat when you cut sausage. The big mouth is used to grind the meat. This part of the meat stuffing is relatively large, which I bought specially to make sausages. When making this kind of dried sausage, don't grind the meat stuffing as thin as dumpling stuffing. The finished product is not chewy enough. Don't be lazy like me. In fact, it is best to cut it directly into thin strips and pour it with flavor.
6 wring the lean meat into pieces with the big mouth.
The minced meat is so big, just cut it directly.
8 According to the formula of sausage seasoning, first put 12.5g seasoning in the bowl, which is the amount of 5 kg pork.
9 Then pour 75g liquor, the original formula is Qu liquor.
10 Add 65g salt and 125g sugar.
1 1 Add 50g soy sauce.
12 Add 10g sesame oil.
13 Finally, add 40g of monosodium glutamate and mix well.
14 put the fat meat stuffing and lean meat pieces in a pot, mix the fat meat and lean meat well first, and then pour in the seasoning and stir.
15 stir evenly by hand and marinate for two hours.
16 casing was soaked for half an hour, then washed and put on the funnel of enema device. Remember to tie a knot in your head, fill the enema device with bacon slices, and then install the pressure bar.
17 Tighten the pressure bar and the pork will go down and be poured into the casing. Hold the casing funnel with the left hand, loosen the casing while delivering the meat, and turn the pressure bar with the right hand to deliver the meat.
18 all the meat pieces are poured into the casing.
19 then tie the filled sausage with cotton thread.
Hang the filled intestines on a hanger, rinse the intestines with tap water and hang them outdoors for 6 days until the epidermis is dry.
2 1 Take it back after six days.
Dried sausages can be steamed in a steamer for half an hour and sliced, or cooked.
The remaining dried sausages can be vacuum packed in small portions and frozen for one year. You don't need to thaw it when you want to eat it, just cook it directly.
Tip:
1 The drying time is not fixed, depending on your favorite taste. If you like to eat chewy food, you can dry it for two more days, and if you like to eat tender food, you can dry it for two less days.
The finished dry sausage is chewy when steamed and tender when cooked.