The composition of pig casing is criss-crossed, so the longitudinal tension and transverse tension are strong and will not be dyed. It can be used as a coating film for sausages or sausages, which is suitable for both manual enema and machine filling. The leather of pig casing is tough, smooth, soft and elastic, which is a good material for filling all kinds of sausages, and can also be processed into catgut for making sports equipment, musical instruments and surgical thread. Pig casing refers to a layer of transparent film of pig small intestine after processing and scraping, which is torn into reticular and extremely fine fibers by hand.
Specific steps:
1. Cut pork (the ratio of fat to thin is 3: 7) into strips. Meat treaty 1 cm wide and 3 cm long.
2. Put all seasonings into the sliced meat strips, mix well and marinate for 12-24 hours.
3. Wash the bought casing. The shell is not easy to clean. It will be better to add baking soda when cleaning, and dry the washed casing for later use.
4. If there is a special tool for filling sausages, it is best. If not, find a bottle of Coca-Cola and cut it from 1/3. The upper part of the bottle can be used as a tool for filling sausages.
After the meat is marinated, you can start filling sausages. Put one end of the casing on the bottle mouth of the homemade coke bottle, and tie the other end tightly to prevent the injected meat from leaking out. Then, pour the marinated meat into the casing piece by piece from the coke bottle, and the meat poured into the casing will be washed down by hand to fill the casing. This process is troublesome, and it will be easier if there are tools for filling sausages. When the casing is almost full, push the meat strips into the casing with chopsticks to ensure that the casing is full up and down. Finally, tie the casing tightly and seal it.
6. After the whole sausage is filled, punch some small holes on the surface of the sausage with a toothpick to facilitate ventilation, and then segment it with a thread, about 15 cm long. Tie each section tightly with thread, so be sure to tie it tightly, otherwise the sausage will easily fall apart when cooking.
7. Even if the sausage is basically finished, put it in a cool and ventilated place to dry, and you can eat it in a week. If the sausage is dried outdoors, it must be taken back indoors at night to prevent the dew from wetting the sausage. When eating, take a proper amount of sausage, slice it in water, or fry it. If possible, sausages smoked with cypress branches will taste better.