Guang's sausage practice

1, enema with meat, lean fat meat according to the ratio of seven to three to buy back, ten pounds of meat in the lean meat of seven pounds of fat meat of three pounds of Fen wine two two (now recommended to use red wine, made of the color is very good). Sugar three taels (southern sausage sweet, there are also put six taels), salt two taels, soy sauce two taels, in the past to do waxy products and add a little nitrate, this thing is probably not good to buy, there is not to stop. If you have, add four dollars. These are the proportion of preserved sausage meat marinade seasoning, you do the amount of adjustment ratio.

2, the lean, fat meat cut into small dices, there are lean meat cut into thin slices, soak the water to remove the blood water and then cut into cubes, fat meat cut into cubes with warm water to wash and filter the water. Put the seasoning in a large pot, pour in the fat meat and mix well, about one hour marinade, and then put the lean meat together and mix well. The main thing is that the fat meat is not as easy to taste as the lean meat, so you have to marinate the fat meat first.

3, sausage (the previous kind of pig sausage still have to use warm water to soak soft and then pinch dry moisture) one end of the twine (now available cotton rope, don't use chemical fiber rope, a bake on the melting) tied up in the other end of the opening to insert a wide-mouthed funnel, the meat from the mixing funnel into the sausage, irrigation of a section of a good section of a rope tie. Put all of the finished sausages into seventy degrees hot water for a while, take out and strain the water.

4. Put the scalded intestines on a pole and hang them in the sun where there is a breeze to dry (winter curing is best). At night on a small charcoal stove slowly baked (with the oven at forty-five degrees baking do not know if it is possible? I have not tried ah, the aspiring person may wish to try), the next day and then take out to dry. The next day, you can take it out to dry. 5 or 6 days in the sun, the sausage coat will shrink, the appearance becomes very oily, the sausage is done

3 "meat date is made of sausage, because the shape of the jujube, it is known as meat date.

1, selection and finishing: choose fresh pure lean meat, according to the requirements of sausage making lean meat finishing. And then cut the lean meat into about half a pound of strips of meat, into the 5-millimeter orifice of the meat grinder crushed.

2, ingredients (calculated according to 100 pounds of meat): 2.5-3 pounds of refined salt, sugar 8-10 pounds, 2.5-3 pounds of white wine, monosodium glutamate (MSG) 0.3 pounds.

3, stuffing and filling: the ingredients in the container mixed together, and then the meat has been strung into the mixture and stirred well, until the meat mixture is sticky until. After stirring the meat filling into the washed intestinal clothing, tied with a rope into each about 3-4 cm in size red date-like shape, to be tight without gaps in the intestinal meat without storage of air.

4, air-drying and cooking: the meat of the dates in bunches hanging in a dry ventilated place air-drying. Spring and fall air-drying about 15 days, air-drying degree to finger pressure elasticity, sausage drying with folds and wrinkles as appropriate. After the air-drying meat dates should be washed with warm water, and then put in a pot to cook for about 15 minutes, the water temperature is between 86-90 ℃.

Finished product features: red color, like red dates, sweet and salty, sweet and mellow without sauce.