2. Put the marinated meat into the cleaned casing, and use a string bolt every 20 cm after filling. Finally, use a bamboo stick to make holes on the outside of the intestine at equal distance to release the air in the intestine.
3. Put the freshly packed sausage in a ventilated place to dry for about 1 week, and dry the excess water.
4. Finally, hang the dried sausage in a sealed environment and smoke it for a day.
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raw material
Pork (after the bottom is peeled), pig small intestine. Salt, monosodium glutamate, pepper, pepper noodles, pepper noodles, liquor, sugar.
manufacturing process
1: Wash the peeled pork with warm water, drain the water on the surface of the meat, separate the fat meat from the lean meat, change it into 1CM diced meat, and put it in different porcelain jars.
2. According to personal taste, add ingredients such as salt, monosodium glutamate, pepper, Chili noodles, Chili noodles, white wine, sugar, etc., stir well, cover and marinate for 8- 10 hour. Because lean meat is easy to taste and fat meat is greasy, fat meat is often pickled 1-2 hours first.
3. In the process of curing, we can make casings. Wash the small intestine with warm water and a little salt or alkali.
Sichuan sausage
Sichuan sausage
But it is not advisable to put too much salt and alkali, which will make the small intestine brittle and easy to be destroyed when we scrape it. After cleaning, put the small intestine in a flat and hard place, and scrape the small intestine evenly from top to bottom with a stainless steel ruler or knife until it looks transparent. Rinse inside and outside after use, and then the casing is ready.
4. Mix and stir the marinated fat and lean meat evenly, cover the funnel with one end of the casing, pour the stirred meat into the casing, and after filling the whole piece, first tie the bottom of the casing tightly with a string, and then knead the casing by hand to make the casing of the can uniform in thickness. Remember not to fill it too full, so it will be violent in the later drying process, and don't be too loose or leave air, so the sausage will be too ugly when it is formed. Not pretty. Tie the filled sausage into small pieces at the distance of 10-20 cm, and tie a small hole at the bottom of each piece with a needle to leave excess water and air. Then take it out and put it in a sunny place for 3-4 days, and hang it in a ventilated place. Generally, it takes about 15 days to dry under the eaves to make sausages.