Flavor: savory flavor Process: waxed salami ingredients: main ingredients: pork (lean) 1750 grams, pork (fat) 500 grams, pig small intestine 300 grams
Seasoning: 20 grams of soy sauce, 4 grams of sugar, 2 grams of white wine, 8 grams of salt to teach you how to make preserved meat, how to do preserved meat is delicious 1. lean meat and fat meat. With boiling water slightly soaked for a few moments, removed with a dry cloth to wipe dry, cut into grains into the container, sprinkle salt and mix well marinated.
2. Dried pork sausage is softened with warm water and kept for use.
3. Add dark soy sauce, sugar and wine to the marinated meat, mix well and marinate for about 15 minutes. If you like the flavor of soy sauce, use soy sauce instead of dark soy sauce, or use both.
4. Pork intestines take out and pour off the warm water used for dipping, still put back in the container, with a straw rope or thin rope tied at one end, the other end into the funnel tightly, and then stuffed with pork into the funnel into the intestine, intestine due to the pressure into the air to expand, according to the production of roasted cinnamon intestines can be dealt with in accordance with the method of processing, the lowest position of the intestines with a needle to puncture the air from the eyelet leakage, and at the same time, the meat particles pressed down.
5. All the meat particles into the intestine, the first funnel end of the intestine mouth tied tightly, and then about four or five inches away from a knot with a thin rope, so that a section of a section of the shape of the head, and in every two sections of the longer about 10 inches of thin rope, in order to set hanging on bamboo poles to dry.
La sausage production tips: before making sausage, we must pay attention to the weather in the next few days, such as dark and rain or wet signs, should not be carried out, made of wet sausage, can not immediately fully accept the sun exposure or cold wind blowing through, may be tasteless. Sausage drying about three or four days is ready. homemade scented bacon practice details cuisine and efficacy: private
flavor: savory taste process: smoked homemade scented bacon ingredients: main ingredients: pork (fat and lean) 5000 grams
Seasoning: 350 grams of salt, sugar 200 grams of soy sauce 175 grams of star anise 8 grams of fennel 8 grams of ground aniseed 8 grams of cinnamon 8 grams of peppercorns 10 grams of pepper 8 grams homemade scented bacon of the Characteristics: brighter yellow color of us, deep red muscle, salty and light, rich in nutrition, cold and hot food can be. Teach you how to make homemade flavored bacon, how to make homemade flavored bacon is delicious 1. mixing: will be large and small cumin, cinnamon, pepper, pepper roasting, grinding fine and other seasonings and mix. Then pull the meat into 3 to 4 centimeters thick, 6 centimeters wide, 35 centimeters long strip hand, into the seasoning rubbing and mixing.
2. marinade, mix well into the basin marinade, the temperature below 100 ℃ marinade 3 days, turn over 1 time, marinade for another 4 days out (marinade marinade for other purposes). Cured meat strips put clean cold water rinsing, and then hooked meat strips hanging in a dry, cool, ventilated place to be no moisture on the surface (generally 24 hours) and then smoked.
3. Smoking: smoked material to be used in very cypress sawdust, or corn heart, peanut shells, melon shells, cotton clips, sesame seed clips can also be. With old oil drums, old iron box as a smoker. After the smoke is ignited, the sawdust is added in batches and placed in the bottom of the box. The meat hanging or flat from the cabinet smoked material 33 centimeters high, the box lid tight. Smoking fire should be small, smoke should be thick, every 4 hours to turn the meat once, smoker temperature control in 50 to 60 ℃. Smoked to the meat surface golden (generally need 24 hours) can be. After smoking, let it sit for about 10 days to mature naturally into flavored bacon.
4. Storage: in the placement period should pay attention to keep clean, prevent pollution, do not let the rodent bites insect moths. Can be hanging, altar or buried. The meat hanging in a dry, ventilated, cool place can be saved for 5 months, altar is the bottom of the altar to put a layer of thick 3.3 cm of quicklime, the top of a layer of plastic sheeting and two layers of paper, into the bacon strips, sealing the altar mouth, can be preserved for 8 months, or bacon strips into a plastic grocery bag, tighten the mouth, burying in the grain or ash, can be preserved more than 1 year.