2, the practice of sausage: raw materials and finishing: select fresh pork and fresh lean beef with equal fatness. Remove the bones, tendons and tendons from the selected lean meat, and then cut the fat lean meat into pieces with a length of about10cm, a width of 5-6cm and a thickness of 2cm.
3. Ingredients: 20 kg of starch, 0.6 kg of garlic, 0.2 kg of black pepper, 5-6 kg of salt, and12 of saltpeter (based on 60 kg of lean pork, 40 kg of fat pork and 0/00 kg of beef/kloc).
4. Pickling and stuffing: mix salt, saltpeter and fat lean meat, pickle at 3-4℃ for 2-3 days, mince the salted lean meat with a sieve plate meat grinder with a diameter of 2-3 mm, and chop the minced meat again with a knife (the temperature of the stuffed meat should not exceed 10℃). Cut the pickled fat into 1 cubic centimeter of fat cubes. Mix the meat with garlic and black pepper and stir well. First, the beef stuffing is fully mixed and stirred with appropriate amount of cold water for 5-6 minutes, then the ingredients and pork stuffing are dissolved with clear water, added into the meat stuffing with existing ingredients, and finally the diced fat meat is added and stirred for 2-3 minutes.
5, enema and baking: rinse the small intestine of cattle or pig, and make sausage according to the requirements. Choose oak, basswood, birch and elm with less resin or as baking fuel. Firstly, the firewood is placed crosswise in the furnace to ignite and burn, and it is baked when the temperature in the furnace reaches 60-70℃, and the lower end of the enema in the furnace should be away from the fire; Set it above 60 cm, bake it every 5-10 minute, and change the position of the enema inside and outside the furnace. The temperature in the furnace should always be kept at 65-85℃. After baking for 25-40 minutes, the casing will be translucent, the skin will be dry, and the casing surface and the head will be baked when there is no oil flowing out.
6. Cooking and smoking: the finished product is obtained when the water temperature is 85-90℃, the temperature is kept at 78-84℃, and the cooked enema is smoked in a smoking room at 35-40℃ 12 hour.