In the blink of an eye, many people like to make their own sausages in the winter, one of the ingredients can be relied on to be clean and hygienic; secondly, there are no additives, eaten safe and secure. However, some people out of the sausage is not long mold quality, or taste too firewood, there is a part of the people would like to try back to their own sausage, but I do not know where to start, especially for the amount of salt, but also to put some of the seasoning, do not know.
The old saying goes, "The beauty of the dish is in the flavor, the beauty of the flavor is in the tune," and sausage is no exception. Sausage irrigation is good to eat, seasoning is the key, as the so-called "five flavors and flavor". Different seasoning recipes sausage taste different, common original flavor, five spice, spicy, spicy and other flavors, in recent years also derived from seafood new flavors. Regardless of what flavor of sausage, bearing in mind the "4 tricks", sausage fresh and delicious, but not long mold.
Irrigation of sausage 4 to remember the trick
Tip 1: the proportion of seasoning
Often said: "salt is the king of all flavors", no matter what you do not have to do with salt, salt can not only increase the flavor, but also change the taste, for example, in the sucrose in the addition of a bit of salt will be sweeter, which is the culinary industry is often spoken of! For example, adding a little salt to cane sugar makes it sweeter, and this is what is often said in the culinary industry: "If you want to get sweet, add a little salt". Salt also has an important role, that is, sterilization and antiseptic. Enema sausage, salt put too much taste salty harmful to the body, but put less taste light not to mention, but also easy to grow mold bad. So how much salt is appropriate for sausage?
Generally speaking, 10 pounds of pork to add salt 100 grams, of course, this figure is not set in stone, according to personal taste and the number of other seasonings to fine-tune. Sausage in addition to salt, there are white wine and sugar two essential seasonings, as for different flavors have different requirements.
Taking 10 pounds of pork as an example, the following 3 flavors of sausage seasoning ratios of the original flavor, Sichuan style, Cantonese style.
① Original flavor sausage seasoning is relatively simple, maximizing the freshness of the original flavor of pork. Seasoning ratio: 90 grams of salt, a high degree of white wine 50 grams, 50 grams of sugar can be.
② Sichuan sausage in addition to the fresh aroma of pork, highlighting the unique Sichuan spicy flavor, taste level is relatively rich. Specific seasoning ratio: 100 grams of salt, 30 grams of green pepper powder, red pepper powder 20,, 70 grams of chili powder, 25 grams of pepper, 3 grams of thirteen spices, 50 grams of sugar, 50 grams of white wine, 50 grams of monosodium glutamate (MSG) 25 grams, 30 grams of ginger juice.
③ Cantonese sausage compared with other sausages, the biggest feature is a sweet flavor. The classic recipe is "3, 3, 3, 3" system, that is, a catty of pork seasoning ratio is salt 3 money, white wine 3 money, sugar 3 money, soy sauce 3 money, 4 kinds of seasoning ratio is equal, equally divided. Personally, I think this ratio of salt is a little too much.
Tip 2: the choice of pork
Some people like to buy the front leg of the pig, some people like to buy the back leg. Front leg meat is tender, fat fat meat thick, some greasy; while the back leg meat is firm, fat meat less, taste more firewood. Sausage should not only have fat and lean, but also different parts of the pork reasonable combination. The best pork with the plum meat, tenderloin, hind leg lean meat, pork four parts of the meat in accordance with the ratio of 5:2:2:1 with.
Plum blossom meat is the most exquisite piece of pork, located in the pig's shoulder blade above, lean meat, meat is very tender, no matter how to eat will not be old, and eat very fragrant. Tenderloin is also a more tender part suitable for cooking and frying, used to make sausage taste good. According to the 5:2:2:1 ratio of sausage, eating is not greasy, soft and hard moderate not stuffed teeth, but also particularly fragrant.
Trick three: the processing of the casing
Enema casing is divided into two categories of natural casing and artificial casing, natural casing to the pig intestine and sheep intestine, while the artificial casing is processed with animal skin. Pig small intestine and sheep small intestine have their own characteristics, pig expandable better, sheep small intestine with fine, soft, thin characteristics, but the flavor is heavier. Now most of the people in the country irrigation sausage is the choice of pig small intestine.
The quality of the sausage casings is very important, fresh and not broken. After buying home, you need to use water to wash the surface of the salt, add an appropriate amount of white wine to soak deodorization, and then repeatedly wash the water, anyway, the surface should be cleaned a few times, the washed casings dry before use, so that the sausage will not make the odor more fragrant.
Tip 4: production time
The weather temperature is not suitable for sausage, curing sausage is best in the temperature below 10 degrees. Some people think that after winter can be sausage, maybe this time in the north no problem, but not in the south, not long after winter, winter has just arrived, the temperature is still hovering around 20 degrees Celsius, did not meet the requirements to do sausage. If you go against the temperature requirements, the sausage is easy to rot and stink.
The folk have "winter wax wind curing, storage to winter" custom. For the south, the best time to make sausage is after the snowy season, the temperature drops sharply after the snow, the weather becomes dry, it is a good time to make bacon.
Sichuan spicy sausage practice
Ingredients and ingredients: pork 10 pounds, 10 meters of sausage, salt 100 grams, 30 grams of green pepper powder, red pepper powder 20, 80 grams of chili powder, 25 grams of pepper, thirteen spices 3 grams of sugar 50 grams of monosodium glutamate (MSG) 25 grams of ginger 30 grams of ginger juice, 80 grams of strong aroma of curved wine
1, the selection of 3 points of fat and 7 points of lean pork Lean meat cut into 0.8 cm wide, 2 cm long small strip, soak in salt water for 2 hours, remove the fishy taste of blood, fish out and dry, fat meat cut shorter.
2, cut the pork into a large pot, add salt, green and red pepper, chili powder, pepper, thirteen spices, sugar, monosodium glutamate (MSG), ginger juice, strong aroma of wine, wearing disposable gloves and mixing evenly with the hands, marinate for 3 hours.
3, check the casing for damage, pick out the damaged ones, put the casing into a water solution with a pinch of baking soda or salt and soak for 15 minutes, then wash it a few times, then put it under the faucet and rinse the inside of the casing 2 times to lubricate the inside of the casing.
4, sausage casing set in the funnel mouth of the sausage filling tool, the end of the knot, and then the cured meat strips slowly into the sausage casing, filling the hand gently along the casing of the meat pushed tight. No tools can be used instead of a large Coke bottle, cut from 1/3, the upper part can be used as a simple enema tool. Note: When filling the sausage, be careful not to fill it too loosely or too tightly, as the casing will burst if it is too tight and the sausage will deflate if it is too loose.
5, after filling a good casing and then tie a knot in the middle and then use cotton thread to tie the sausage into more than 10 centimeters long, and then use a toothpick in the casing to tie some small holes to help exhaust, and finally hung to the ventilation of a cool place to air dry for 10 days, touching the skin dry, press elasticity can be. If you like the smoky flavor, you can also pass the smoke, the flavor is more intense.