Production method 1, pickling: marinate raw meat with salt, so that the salt is evenly mixed into the body. According to the above ingredients, the amount of salt added is generally 3-5% of the meat weight. At the same time, edible nitrate accounting for 5% of the salt weight is added. Lean meat is peeled and boned first, and then pickled separately from fat meat. Knead well and put it in the refrigerator (warehouse) at 3-4℃ for 2-3 days.
2. Stir: cut the marinated meat into diced meat, add ingredients, mince in a meat grinder, and then pour it into starch dissolved in clear water and stir evenly. At this time, diced fat or diced pork can also be added. Fully stir the meat stuffing, adding water while stirring, and the amount of water added is 30-40% of the weight of the meat stuffing, depending on the viscosity of the meat stuffing.
3. Enema: Fill the sausage casing with meat stuffing with an enema machine. After the meat is filled, it is a section every 20 cm, and the section is fastened with a string.
4. Baking: the sausage is baked in the oven, the baking temperature is controlled at 65-80℃, and the baking time is 0.5- 1 hour according to the thickness of the casing. The baking standard is dry casing and red meat stuffing.
5. Boiling: According to the type of casing, boil the sausage in water at 80℃ 10- 15 minutes. Fat sausage for 20-30 minutes and beef sausage for 0.5- 1.0 hour. The standard of cooking is that the intestines are hard and elastic.
6 10 kg sausage ingredients: 10 kg pork, 2 casings, 100g salt, 200g sugar, 150g high-concentration liquor.
Exercise 1, choose meat
Sausage can choose pig's front leg meat or pig's back leg meat. The prices in these two places are relatively cheap, and the general supermarket activity price will be around 20 yuan. The difference between pig's front leg meat and pig's rear leg meat is that the front leg meat is slightly fat, and the fat-thin ratio is about 37%, while the pig's rear leg meat is thin, and the fat-thin ratio is about 28%. The specific ratio of fat to thin can be chosen according to the preferences of my family. I usually use pork hind legs. My family doesn't like fat meat, and the sausage made of pork leg meat is just right. As long as it is not too sunburned, the sausage will not be too fat or too firewood. If you like the taste of oil, you can choose pork leg or even pork belly, and choose the right meat according to the taste of your family.
2. Processing meat;
There are two points in handling meat. The first point is cleanliness. If you can't skin the pig's hind legs by yourself, remember to ask the meat boss to separate them for you when you buy them and then divide them into small pieces. After peeling, the boss helped me divide it into three pieces. Then the point comes. Don't wash the meat you buy home with water, pour some high-concentration liquor on it to scrub the surface. This can not only sterilize, but also scrub the surface.
The second point is cutting meat. Nowadays, sausages are all ground directly by machines for convenience, but it is better to cut the sausages and dice them yourself, so that the sausages will taste better. It takes about 45 minutes to cut 10 Jin of meat. Don't think it's time-consuming. You will find it worthwhile to make sausages delicious.
3. bacon
Put the cut meat in a large pot or cauldron. If there is no water or oil in the pot, it will go bad easily. Then, add 100g salt, 200g sugar and 150g white wine into the cut meat and stir well. If there is too much meat, be sure to stir it for a while to avoid uneven mixing of seasoning. The liquor here should be blended with high-concentration liquor.
For friends with sweet taste, especially in Jiangsu and Zhejiang, the amount of sugar will increase by 25g, and the total amount of sugar can be around 225g. After mixing all the ingredients evenly, set aside for curing 1-2 hours to make the meat more tasty.
4, processing casing
Casing is the film on the outside of sausage. The casings bought home are usually salted. After you buy it home, you need to wash it several times, clean the salt on the surface of the casing, and then soak it in proper amount of water for half an hour to an hour. After soaking, the casing will be completely scattered, and it will be more elastic and not easy to break. This kind of casing can also be used to make rice sausage, chicken sausage, preserved egg sausage and so on. If you accidentally soak the casing too much, control the soaked casing to dry, add appropriate amount of salt, stir it evenly, and put it in the upper refrigerator for refrigeration.
5, enema
After the meat and casing are ready, you can start enema. Now there are enema tools. If not, you can also cut a big plastic bottle instead. Take a soaked sleeve, find one end and put it on the tool, then slowly put the sleeve on the tool, put all the sleeves on the tool, tie a rope at the end of the sleeve, or tie a knot between the sleeve and the bottom of the mouth.
Then fill the container with meat, clamp the meat as tightly as possible with chopsticks, and then press it down with the handle of the tool. At this time, the meat will be extruded from the funnel part of the tool and squeezed into the casing. When the meat is squeezed into the casing, the casing will be slowly pulled out. At this time, avoid stuffing the casing with meat too full, that is, too thick. If it is too thick, the shell will be easily crushed. After filling all the casings, tie a knot at the top.
Then use a rope to tie the filled sausage into sections, usually about 15cm. After all the segments are tied, use a fine needle or toothpick to quickly prick the sausage surface a few times, not too much, otherwise the casing will be easily punctured. Punching is to let the air out of the sausage, so that it will dry faster and easier when drying, and the oil inside can be dried better.
When the last bit of meat is left, add some Chili powder to make it spicy. Chili powder is bought with ready-made Chili powder, which is spicy. Add about 20 grams of Chili powder, a little cumin granules and cumin powder, stir well and pour directly.
6, drying method and drying time
After the sausage is filled, if it is cooked during the day, it can be dried directly outside. If it is cooked at night, you can find a place to hang it at home first. Generally, you don't need the sun to shine outside, but you can put it in a cool and ventilated place or under scattered light. It is easy for the sun to peel sausages, that is, meat and casing will separate; There is no yard where sausages can be hung, so it will be more convenient to bring them back at night.
Dry in a cool and ventilated place for about 10 days. Don't make it too dry. The surface feels hard, but you can still feel soft inside when you press it hard, so you can take it back to eat, especially sausages with more lean meat. If it is too dry, it tastes dull and not delicious.
7. Rescue
Sausages can be hung in a cool and ventilated place indoors for a period of time after drying. The temperature in winter is low, which can generally be preserved until after the Spring Festival. You can also cut them into sections, put them in fresh-keeping bags and freeze them in the refrigerator. When you want to eat, you can take it out and steam it or stir-fry it.