1. material selection: the key to making Xiangxi sausage lies in material selection. It is best to choose fresh and high-quality pork, and the ratio of fat to thin should be moderate, generally 3:7. In addition, some spices and seasonings can be added, such as salt, sugar, soy sauce, cooking wine, spiced powder, etc. , increase the flavor of sausage.
2. Meat cutting: Cut the selected pork into small pieces, with the general size of 1-2 cm square. This can make the sausage taste more delicate, and it is also convenient for subsequent pickling and enema.
3. Pickling: Put the chopped pork into the pot, add appropriate amount of salt, sugar, soy sauce, cooking wine, spiced powder and other seasonings, and stir well. The curing time is generally 2-3 days, and the meat pieces need to be turned over to ensure uniform curing.
4. Enema: Put the marinated pork into the casing and tie it tightly with a rope to make small pieces. Attention should be paid to the cleaning and disinfection of the casing during enema, and at the same time, the meat pieces stuffed into the casing should be full and uniform.
5. Air drying: Hang the filled sausage to dry. Generally, it needs to be dried in a cool and ventilated place for about 7- 10 days. In the meantime, it is necessary to check the state of sausage regularly to ensure its dryness.
6. Smoking: Dry sausages are smoked with charcoal fire, and the time is generally 1-2 hours. When smoking, it is necessary to control the temperature and time to ensure the taste and flavor of sausage.
7. Storage: Store the smoked sausage in a fresh-keeping box for several months. If it needs to be preserved for a long time, vacuum packaging can be used.
It is necessary to strictly control the selection of materials, pickling, enema, drying and smoking to ensure its taste and flavor. At the same time, we should pay attention to the hygiene and safety in the production process to ensure the quality and safety of food.