1, cut into pieces: cut the lean meat into pieces, then cut into strips, and finally cut into 0. 5 cm cube.
2. Bleaching: soak the diced lean meat in 1% salt water, and stir regularly to accelerate blood dissolution, reduce oxidation of finished products, and darken the color. After 2 hours, remove the decontaminated brine, and then soak it in the brine for 6-8 hours. Finally, washing and filtering. Wash the diced fat meat with boiling water, then with cold water and dry it immediately.
3. Pickling: Mix the washed fat and thin diced meat, add seasoning in proportion and mix well, and marinate for about 8 hours. Turn it up and down every 2 hours to make the seasoning uniform, and prevent high temperature, sunlight, flies and dust pollution during pickling.
4. Sausages: Salt and dried sausages should be soaked in warm water for about 15 minutes, then washed inside and outside, and soaked in clear water for later use. The water temperature should not be too high when soaking, so as not to affect the strength of sausages. Put the casing on the funnel mouth (or the nozzle of the sausage machine) from one end. When the sleeve is placed at the end, let out air and fasten it. Then, pour in the diced meat, while filling the diced meat, and release the casing from the mouth. After the whole casing is filled, fasten the port. Finally, tie the wings according to the length of 15 cm and divide them into small sections.
5. Air-drying: Hang the sausage in a ventilated place and air-dry it for about half a month, and it will not deform obviously when pinched with your fingers. Don't expose yourself to the sun, otherwise the fat will taste bad and the lean meat will darken.
6. Preservation: keep it clean and dust-free, cover it with a food bag, do not hang upside down, and be dust-proof, breathable and moldy. When eating, steam it, let it cool and then slice it. It's delicious.
What sausage is it made of?
Sausages are usually made of pig's small intestine. First, there is less oil in the small intestine. Second, the toughness and color of the small intestine are more vivid and shiny. Third, it is the taste of the small intestine.
How to make casing
The first step is to peel off the fat on the front of the small intestine, wash it with flour, then turn the small intestine over, rub it with flour and wash it. This needs to be repeated twice.
Step two, prepare a pair of angular chopsticks for scraping intestines. When scraping intestines, the force should be moderate and light, and the casing can't be scraped clean; If it is heavy, the shell will be scratched again.
Step 3, clean and soak the scraped casing to remove the peculiar smell. Wash it once with white vinegar, then with white wine, then with alkali, and finally with clear water.
Step four, turn the shell over and check it. Fill the shell with water and check for damage. If not, soak in light salt water for one night to enhance the elasticity of the casing. Turning the casing is also skillful-when turning it, you need to turn on the tap and pour water into the intestine, and the casing will flow out smoothly for easy turning.