For the most part, the casings for making salami need to be scraped. Small pig intestines will be thicker and have to be scraped to get out the excess grease. So how to scrape the sausage casings for making salami? Let's look at it specifically below!

The skin of the small intestine is too thick, and after scraping, it will be thinner, and the taste will be better, and it will be more chewy.

Scraping the casing can be discharged air, not bulging, not to see the white when the irrigation well ~

The soaked small intestines out of the wooden board on the root by root scraping. Manual scraping can be used bamboo board or non-blade scraper, scrape the intestine inside and outside of the unused part, generally only need to scrape the inner wall of the intestine (mucous membrane surface), you can get a transparent film. Scrape with even force to avoid scratching.

How to scrape the sausage casing

Ingredients:

Pork small intestines appropriate amount

Steps:

1, the outer membrane of the sausage casing and fat oil all torn down. It will not tear the casing, the casing will not come out without scraping.

2, the small intestine fat squeeze out. Right thumb middle finger clamped pig small intestine, left hand backward pull pig small intestine, squeeze out the inner grease.

3, scrape the small intestine with the back of the knife, scrape off the reddish intestinal membrane. Repeat the scraping 3~4 times. The head and tail of the small intestine should be scraped, don't forget to scrape the place of pulling the hand Oh. Scrape the process can see the pig small intestine is getting smaller and thinner. After scraping the 4th time to the small intestine water, you will find a thin and transparent intestinal coating out.

4, rinse the clean sausage white through very clean and odorless.

5, scrape the good intestinal clothes temporarily not to be put into the basin of light saline water, plastic wrap cover, refrigerator chilled storage. Once a day to change the clean saline can be saved for a week. Not to change the saline can be saved for 3~4 days. Before use, rinse the front and back can be used, and just scrape the good sausage as clean and good.

Generally in the enema casing when you choose to use pig small intestine or sheep small intestine to do casing. But in fact, the powdered sausage (the kind of pig intestine thicker than the small intestine) can also be used to make sausage casing, and because the powdered sausage is thick enough, thick enough, scraping the sausage casing is not easy to break, easier to master than using small intestine. The casing can be bought at the free market where they sell pork. When you buy it, make sure it's a whole sausage, with no breaks in the center.

tip: Another question is whether to use dry or wet sausage casings. In fact, both are the same, pig small intestines bought as long as you tear off the white oil on top, and then clean it, you can use it, scrape or not scrape the meat can be. The dry sausage coating is better for storage, so dry and wet sausage coating still depends on the specific needs.