Ingredients: casing and tenderloin (fat-thin ratio 1:9)

Accessories: dried sausage seasoning and wine.

Seasoning:

Salt, sugar, sesame oil, soy sauce, monosodium glutamate, rice wine.

Harbin air-dried sausage practice:

1, the seasoning is the authentic seasoning of Tang Shiyi Harbin sausage. This seasoning is very distinctive, which contains many spices, such as cinnamon, cardamom, kaempferia kaempferia, Amomum tsaoko and so on.

2. I used to buy pork hind legs. This time I bought tenderloin with a little fat. The ratio of fat to thin is 1:9, about 5 kg.

3. Regarding the casing, it is salt-soaked, thin and specially made for drying intestines;

4. First cut the meat into large pieces, then shred and cut into pieces;

5. Add sausage seasoning, wine, salt, sugar, sesame oil, soy sauce and monosodium glutamate into diced meat, stir well and leave it for about half an hour. It is best to use koji for sausage wine. If it's rice wine, use it together.

6, casing is generally soaked in salt, and can be soaked in cold water before use;

7. It is recommended to use the enema port of meat grinder for enema, which is more convenient. The first time, before buying a meat grinder, I made one myself from a plastic bottle full of coke. It's so hard to pour!

Hang the dried sausage in a ventilated and cool place for 2-4 days. I use an electric fan about two nights a day because I don't want to be too dry! );

9. Put it in a plastic bag and keep it in the refrigerator.

10. When eating, take it out of the refrigerator and steam it directly on the pot for about 20 minutes. After drying, slice it and eat it!