1. Main ingredients:
Steinless lean meat, fat meat, whole fat meat, salted potato starch, No. 8 casings
Marining materials :
Salt, sodium nitrite, sodium isovc
3. Stuffing ingredients: monosodium glutamate, pepper, emulsifier, red yeast powder, garlic-monosodium glutamate, sugar
p>Process flow:Process flow:
1. Select meat: Choose lean meat without tendons.
2. Acid discharge: freshly killed pigs should be placed for 5-6 hours.
3. Shave the tendons: Cut the lean meat into large thin slices and cut the fat meat into cubes.
4. Marinate: Mix the marinade ingredients evenly, dilute it with a small amount, spread the marinade ingredients and saltpeter evenly on the meat, and spread it layer by layer in the basin, then use plastic film to cover it. Seal tightly and marinate for 24-72 hours. (The marinated meat will be hard to the touch and dark red in color) (The marinated meat will be hard to the touch and dark red in color)
5. Cut the meat and use a meat grinder to stir the meat. Use grate No. 6.
6. Mix the stuffing: Stir the meat first and add 8 pounds of mung bean starch, dilute it with 20 pounds of water and gradually add it to the meat filling. At the same time, add the stuffing ingredients, diced fat and pork essence. 300g. Finally, stir the meat filling by hand and pound it until there are no air bubbles inside.
7. Filling: Put the meat filling into the sausage stuffing machine so that there are no air bubbles inside and the length of each section is uniform, and finally hang it on a bamboo pole to dry for a while.
8. The first baking: put it in the oven, mix the bottom wood (note: pine wood cannot be used, fruit wood is best) and smoke it over an open fire. The flame should be 1-1.5 meters away from the casing. Bake until the casings are combined with the meat, and the surface is shiny and dry to the touch
9. Boiling: Boil the water to 90 degrees and tie the intestines into skewers (for easy removal) Pot) into the pot, make the water temperature at 85 degrees, and cook for 30 minutes.
10. The second baking: first bake with wood mixed with open fire, so that the moisture in the intestines is discharged, the intestines are shiny and dry to the touch, and when the skin wrinkles, it is changed to smoke (oven) Keep the temperature at 85 degrees) put the fire on with saw foam, close the oven door and simmer for 12 hours.
You can smoke it with white sugar. The time is usually half an hour to an hour. It depends on how big the intestines you make are. If they are thicker, smoke them longer.