How to make Guangdong sausage

Ingredients: 3500g lean meat, 1500g fat meat, 100g refined salt, 250g sugar, 250g light soy sauce, 150g Shanxi Fenjiu, nitrate 2 grams, 750 grams of water.

Preparation method:

Marining: To make this sausage, we divide it into two steps. First, soak the fat meat in boiling water until cooked, and mix with a small amount of Shanxi Fenjiu. Buried in white sugar (this method is called "ice meat" because the fat meat becomes transparent after being marinated and cooked, like ice cubes. This method can make the fat meat neither fat nor greasy), After marinating for about 1 day, use a knife to cut the meat into pieces that are slightly larger than soybeans. The second step is to cut the lean meat (preferably skinless pork knuckle) into pieces as big as soybeans, and add refined salt and sugar. , light soy sauce, Shanxi Fenjiu and saltpeter, mix well and marinate for at least 8 hours.

Wind cured meat: After the above two kinds of meat are marinated separately (if you want to make the bacon delicious, you can stir the lean meat first), put it into the same steel basin, add water, and With the help of the funnel, press the meat water into the soaked casing until it is 90% full, then tie the casings at both ends, use a needle to rake the meat sausage densely to facilitate air dispersion, and then use hemp rope each time. Divide it into sections 30 centimeters apart, tie it with water plants in the middle section, hang it on a bamboo pole, dry it slightly over a charcoal fire, and then put it in a ventilated place to dry for about 7 days, depending on the hardness of the sausage body.

Note: The "sausage" from Dongguan, Guangdong is made the same way, but the difference lies in the length of the casings and segments. There is a saying that "Dongguan sausages are thick and short".