Raw materials:

Pork (the ratio of fat to thin is 2:8) 10 kg, salt100g, sugar130-150g, high-alcohol liquor100ml, 50g of ginger juice, one bag of thirteen spices, half a bag of pepper.

Figure 1: Cut pork is put in a container. I have 23 Jin of pork. )

Figure 2: Add salt.

Figure 3: Add sugar.

Figure 4: Add thirteen incense.

Figure 5: Add pepper.

Figure 6: Adding high-alcohol liquor.

Figure 7: Add soy sauce.

Figure 8: Pour in ginger juice. Cut ginger into small pieces, break it with a cooking machine and juice it. Or chop and juice with a knife)

Fig. 9: First, fully stir and marinate 1 hour.

Photo 10: soaked the bought casing.

Photo 1 1: Hanging the shell on the drum of the machine.

Photo 12: Tie the front end of the casing and fix the machine on the workbench.

Photo 13: loading cured meat into the machine.

Figure 14: Turn the machine and start enema. There will be air entering at the beginning of filling, so hold down the casing with your hand, prick the hole with a toothpick, and then let go after the meat has passed smoothly. )

Photo 15: The casing is completely poured and the tail is knotted.

Figure 16: Tied with cotton thread in sections.

Figure 17: All completed in turn.

Figure 18: put it in a cool and ventilated place, dry it according to personal preference for about 10 days, and then take it off and freeze it.

skill

1, high-alcohol liquor is used for preservation and has to be put away.

2, casing soaking water temperature should not be too high, so as not to affect the strength of casing.

3, pork is fat and thin, I think 28 is the most suitable. Personally, I think the pig's forelegs are fatter and the pig's hind legs are more suitable, depending on personal preference!

4. Try to choose a cool and ventilated basement to dry. If the temperature is too high, exposure will affect its taste.

5. When baking sausage, you can put a piece of white paper or clean plastic cloth under it to prevent oil dripping, dripping or stuffing exposure caused by weak casing.