2. Practice: raw material finishing: cut lean pork and fat pork into small pieces.
3. Stuffing: mix salt and brine, first mix them into ground meat, then add other auxiliary materials (red pepper powder, pepper, dried tangerine peel, star anise, cinnamon and cardamom), soak for 6-8 hours, and then can be filled after the ingredients taste.
4. Air drying: air drying for about 10 days after filling. When the skin is slightly oily, it can be moved indoors and hung to dry. After 25 days, the finished product was obtained.
5. Drying can reduce the drying time.
6. Cantonese sausage ingredients: per 100 kg pork (including 70% lean meat and 30% white fat), 3 kg sugar, 8 kg 60 Daqu liquor, 5 kg white soy sauce, 5 kg refined salt, 100 g sodium nitrate. Practice: Cut the selected pork into 65,438+0 respectively according to lean meat and fat meat.
7. Put lean meat, fat meat and ingredients into a pot of meat in proportion, mix well, and enema can be done in a while.
8. Three days before enema, the casing should be washed and baked with charcoal fire to dry the residual water in the casing.
9. Immerse the baked casing in warm water and take it out. Pour the prepared sausage stuffing into the bottom of the casing, tie the bottom, fill the casing and tie the top.
10. Spread the filled sausage flat on the wooden table, and poke holes in the sausage with hundreds of needles (steel needles nailed to the wooden board, shaped like a brush for brushing clothes), so as to drain the water when drying the sausage.
1 1. Tie the sausage with silk grass at a distance of 28 cm, then tie it with hemp rope and hang it on a bamboo pole to dry.
12. Put the sausage hanging from bamboo pole on the wooden frame in the drying room, bake for 3 hours, and exchange the upper and lower positions of the sausage to make the sausage evenly dried.
13. You can expose yourself to the sun when you don't need fire, and you can hang it indoors at night, and then continue to expose yourself to the sun until the water in the intestine is exhausted and there is oil.
14. If it is cloudy or rainy, it must be moved to the drying room in time and dried until it is mature (sausage processing time is generally 165438+ 10 to February of the following year).
15. northeast home-cooked sausage material: 5 kg of pork leg, 60-75g of salt, 60-75g of sugar, 50g of white wine and 13 spices 15-20g.
16. Practice: Wash the casing with clean water (fill the casing with water, wash the inside and check whether there are holes).
17. Cut the leg meat into dices the size of thumb nails, add salt, sugar, white wine and thirteen spices (or five spices powder) and mix well (marinate or pour directly); Cover the casing on the mouth of the enema machine, leave a little, tie a knot and pour the meat in; The poured sausage should be tied tightly with cotton thread every once in a while, punched with a needle, and dried in a cool and ventilated place (the time varies depending on the temperature and weather) until it feels dry and hard with your hands.