1, spicy sausage
Pig's foreleg meat 10 kg, Chili powder 2 Liang (can be increased or decreased according to personal taste), pepper powder 0.5 Liang (can be increased or decreased according to personal taste), pepper 1 tablespoon, sugar 2 Liang, salt 2.5 Liang and white wine 2 Liang.
2. Cantonese sausage
Fresh pork 10 kg, sugar 140 g, salt 60 g, chicken essence 50 g, white pepper 10 g, sorghum wine 100 ml, rice wine 10 ml, and ginger juice 80 ml.
3. Original sausage
Pork 10 kg (cut into long strips), salt100g, sugar150-200g, 200g of high-alcohol liquor with a degree of over 55 (added twice), scallion pieces (taken out during brewing) and ginger juice (added during enema). The raw materials are stirred and beaten vigorously, which is beneficial to better taste, and can be poured after pickling for one night. After filling, put it in a cool place and air dry it. It is best to eat it after 10- 15 days.
4, spiced sausage
If you want to make spiced sausage, you can add 50 grams of soy sauce and 50 grams of spiced powder on the basis of the original formula. If you want to make spicy sausage, you can add high-quality Chili powder100g or Chili sauce 300g (according to your personal taste) to the formula of spiced sausage.
Second, the relevant technical points
1, choose the pork belly instead of the pork belly on the front shoulder
The most suitable pork part for filling preserved sausages is the front shoulder, also known as the "front elbow", and the back shoulder or elbow can also be used. The proportion of lean and fat meat is about 8: 2-3: 7 (before lean selection, after oily selection).
2. Choose white wine without cooking wine.
When curing meat, wine can remove fishy smell and enhance fragrance, which is also learned: ① high-alcohol liquor: Daqu liquor, which removes fishy smell and tastes fragrant; ② Southern flower carving: fishy and light in color; ③ Wine: Strong aroma and dark color.
3, the seasoning ratio is the most important.
The proportion of seasoning is the most important when filling sausages. Take 10 Jin of meat as an example, you need 1.5- 1.7 salt, 4-5 sugar, 4-5 high-alcohol liquor, and other onion oil, onion ginger juice and spiced noodles to be added according to your own taste and needs.
4. Fill it as thick as possible
The meat must be filled tightly, not unevenly, and as thick as possible, so that it will not be very fine after air-drying. If the sausage is filled too thin, the water in the meat will dry very quickly and the taste will be bad, so this is also the reason why we are advised not to fill it too thin. When pouring, tie it with cotton thread about 15 cm, and don't knot the rope at too long interval to avoid the rope and casing from being stretched and broken when drying.
5. Dry or smoke in a ventilated place.
If you like to eat air-dried sausages, you must know that air-dried sausages pay attention to the weather. The best day is sunny days with the temperature below 15℃ and the humidity below 60%. It's best to hang it in a ventilated place in the north, and don't let the sun shine directly on the sausage surface. I like to eat smoked sausages. It is suggested that fresh cypress branches should be lit when smoking, and then the open flame should be extinguished, leaving a little spark. At this time, fresh cypress branches still have some water, which will produce a lot of smoke. With that smoked sausage, the taste is simply not placed. Let the sausage cool after smoking, and the delicious food is done.