Smoked sausage

Prepare raw materials:

10kg of raw pork, appropriate amount of dried pig casing, 1kg of sugar, 1kg of salt, 200g of chicken essence, light soy sauce Appropriate amount, 300 grams of minced ginger, 150 grams of minced garlic, 200 grams of peppercorns, appropriate amount of five-spice powder, appropriate amount of pepper powder, appropriate amount of cotton rope, and wood slag smoked barrel.

The production process:

1. First, prepare a small basin. Next, chop the raw pork into minced pork paste with a knife. Or you can also cut the raw pork into a cube with dimensions of 1 cm x width x height. (If the amount of pork is large, you can also use a meat mincer to grind it into minced pork) and then put the minced dumpling filling into the basin.

2. Then place the prepared minced ginger, minced garlic, salt, light soy sauce, five-spice powder, pepper powder, peppercorns, and sugar in the basin prepared in the middle, and then chop them Good raw pork is well mixed. Place in the refrigerator for 12 to 24 hours for pickling to absorb the flavor as quickly as possible. In this step, the purpose of adding sugar is to make the filling more delicious when mixing the filling, and to highlight the delicious aroma of the dumpling filling.

3. Prepare pig casings in advance. Generally, what we buy more often is dried pig casings. Soak the dried pig casings and clean them with salt. Pay attention to the soaking temperature, which should be as close to human body temperature as possible, and should not be too high to affect the extensibility of pig casings.

4. Pour the marinated sausage filling into the soaked pig casings. Every 15 centimeters or so, use the prepared cotton rope to tie it tightly and leave a loop, and then repeat the above steps. The next step is to tie the smoked sausage into a "pyramid" shape with cotton rope from each previously left circle. Then place the sausage in an environment where the water and liquid are relatively balanced to dry the sausage, especially in an environment that avoids overheating or overdrying. It is important in creating fragrance. If there are no rules for this step, you can use a brown bag to make a hole at the bottom and place it on the sausage. It should be noted that it cannot be exposed to the sun.

5. In an environment with a relatively balanced water-liquid environment, first dry the sausage gently with the wind, and it will take about 3 to 5 days. Then for smoking, we can choose a wood stove or a smoking barrel. The smoking and roasting time can be determined according to your own preferences, usually about a week. Generally, the longer the smoking time, the stronger the aroma will be. After smoking, just put it in a cool air outlet.