Can the meat ground by the meat grinder be used as sausage? It's best not to mince the meat with a meat grinder, it will be older and not chewy.
The meat used to fill sausages should be cut into pieces. Cut the meat into nail-sized pieces, add seasoning, take off the meat grinder and enema.
When filling casing with meat grinder, remove the blade from the meat grinder. Otherwise, the sausage will not be stuffed when it is ground.
In fact, there is a simple way, that is, find a larger plastic bottle, cut off the bottom piece, make a funnel, and fill it up quickly. So there is no danger of ground meat.
How to grind meat with a meat grinder? 1. Slice the washed meat, add the prepared seasoning and stir well.
2, the meat grinder is ready for enema mode, and one end of the casing is tied with thread; The other end is sleeved on the enema tube.
3. Turn on the meat grinder and put the marinated meat into the opening of the tray.
4. The casing mouth and outlet of the meat grinder are aligned for enema.
5. Tie the sausage with thread at regular intervals, and then punch holes in the sausage with toothpicks or needles to vent.
6, hang up and dry, it is best to have sunshine, after 20 days.
In fact, the production process of sausage is relatively simple: choose the best pork hind leg meat, cut it into small pieces, and then add appropriate spices and seasonings for curing, including clove, star anise, pepper powder, dried tangerine peel, cinnamon, Chili noodles, edible salt and so on. Then prepare the pig's small intestine, wash and scrape it, and you can fill it. When the marinated meat is evenly poured into the small intestine, the sausage is basically shaped. Then, you need to bake, or you can directly bask in the sun in a good place.
Which part of the meat is better for sausage? 1. There is more lean meat in the hind legs. The average weight of pure lean meat in hind legs is about 5 kg, which is twice the weight of lean meat in front legs. The fleshy fiber is thick and the taste is hard. Sausage stuffed with hind leg meat is harder than eyebrow meat and tenderloin, so the poured meat is tight and not easy to fall off. Therefore, it is suggested that the two kinds of meat, the front leg and the rear leg, should be ground together, so that they are just fat and thin.
If you buy hind leg meat, it is sometimes called leg meat, which generally refers to hind leg meat, while it is called "hind hip tip" in the north and south.
2. tenderloin tenderloin refers to the tender meat inside the spine of pigs, cattle and sheep. They are all lean meat. The color is ruddy, the meat is transparent, the texture is firm and elastic, and it can be recovered quickly after being pressed by hand, which has the unique flavor of pork. This kind of sausage is also dry, which is not delicious and melts slowly. When processing tenderloin, you must first remove the tendons and membranes attached to the meat, otherwise it will not only be difficult to cut, but also taste bad.
3, eyebrow meat eyebrow meat is not the meat of pig eyebrows, but refers to a piece of meat on the shoulder blade that looks like an eyebrow. The meat quality is similar to that of tenderloin, and the color is slightly darker. This piece of meat is characterized by more lean meat and less fat, which is more suitable for sausage. The purpose is the same as the tenderloin. The front scapula meat is called the front hip tip, which is close to the meat sitting on the hip. It is reddish and tender.
4. Meat-sandwiched meat refers to the part where the pig's front legs are connected to the pig's body, which is the most popular. The front leg meat is relatively fat, and the average weight of pure lean meat is about 2.5 kg. The front leg meat is tender in taste than the back leg meat. After drying and cooking, some oil needs to be melted, so the sausage tastes softer and melts quickly in the mouth. If you want to buy front leg meat, you will generally say, buy some sandwich meat (usually with skin). And few people directly say, buy some front leg meat. But in the north or Guangdong, the front leg meat (sandwich meat) is called "front tip".
However, because there are many tendons in the front legs, it is a bit troublesome to remove all the tendons when cooking. Therefore, most people still tend to use hind leg meat to make sausages.