Is sausage made with raw meat? Do you have to smoke it?

1. Material selection and processing: select high-quality freshly frozen pork leg meat, 70% lean meat, 30% fatty meat, 2-kg dry casing with a diameter of 28-30 mm, food coloring and small hemp rope, remove the fascia of the meat, separate the fat and lean meat, cut the lean meat into 10-12 mm, cut the fat into 9-10 mm pieces, wash off the surface oil stains and sundries with 35 warm water, and make the meat pieces dry.

2. Ingredients (calculated according to 100 kg of raw meat): 2-3 kg of first-grade light-colored soy sauce, 2-3 kg of refined salt, 9-10 kg of sugar, 3-4 kg of liquor above 50 degrees.

3. Mixing and enema: Add the prepared meat pieces to the ingredients and water in proportion, stir evenly and then fill. Before filling, wash the casing, fill a casing, about 7 inches (the length of each pair of sausages), tie it with a weed rope, and then tie it with hemp rope to the middle of the two weed knots (after cutting the weed, the intestines are made into pairs).

A needle prick is then used to drain the gas and excess water from the intestines. Wash the greasy and residual liquid on the surface of the body with water to keep the intestines clean and clear.

4. Cooling and baking: After the intestine is filled, hang it with a bamboo pole, put it on the shed, use the sun to expose it for 3 hours, bake it for 24 hours with 50-52, if the casing is too thick, the baking time can be appropriately extended.

Upstairs is an industrial production, and the work of smoking at home is not something that can be done in a day.

Sichuan's sausages are smoked, and the taste is super good!

Can be air-dried. Do it in winter.

Wash the large intestine, marinate the pork with salt, five-spice powder, wine, etc., and put it into the large intestine.

It is about 10 centimeters and tied up in sections. Place under the eaves to dry.

The red color on the market is because of the added pigment.

1. Sausage is made of pork, commonly known as sausage, which refers to the meat products with Chinese characteristics made of meat as raw materials, cut and ground into dices with auxiliary materials, and poured into animal casings through fermentation and mature drying, which is a large category of products with the largest variety of meat products in China.

2. Sausage is a common food in Guangdong, Hong Kong, Macao and other parts of the south, which is made by putting pork into a casing made of pig intestines, and then compressing, dehydrating and drying procedures. Sausages can be appetizing and help to eat and increase appetite, and sausages can be stored for a long time without adding starch.

If you want to keep the bacon sausage for a longer time, even if it is not bad in June, the most common method is to put the bacon sausage in the refrigerator to freeze, so that the preserved bacon will not deteriorate for three or five years. It can also be put directly into the freezer, and it is generally no problem for a year under the suitable low temperature. In order to make it easier to eat it, you can cut the bacon into pieces of the right size, and then really package it independently, and you can take a piece directly when you eat it.

It is also a common method to hang lap-mei in a low-temperature ventilated place to preserve, and the temperature should be below 20 degrees Celsius, so that it is best to keep lap-mei for 3 months, and the taste is not so good for a long time. In the past, rural areas were generally preserved like this, hanging above the wood stove, and the cooking time was just right to smoke cured meat. The subject's problem is to save bacon in June, and this method is not recommended.

In addition to being stored in the refrigerator, you can also store bacon and sausage in a clay pot, which can generally be stored for about a year, and there is no problem with bacon being stored in June.

Choose a moderately sized tank with good sealing, wash it and dry it. The sausages are air-dried, then placed in a jar with a bamboo frame padded at the bottom, and for each layer of sausages, sprinkle some liquor on top of the sausages. After capping, seal the gap with kraft paper to prevent air leakage.

Then place the cylinder in a cool place, protected from heat or rain. In this way, the sausage can be stored for half a year without spoilage, and the fragrance will not change after the tank is opened.

First dry the sausage thoroughly in a cool, ventilated place, and then hang it directly in a cool, dry place, but avoid direct sunlight. When the temperature gradually rises, check that the sausages are kept dry. Because once the surface of the sausage is oily, the surface temperature is too high, so it is necessary to put it in the refrigerator.

This method is more suitable for the south, if the sausage is eaten in the north, it will become dry firewood, which directly affects the taste. Refrigerator preservation: The sausage is directly vacuum-packed, and then put it in the refrigerator to freeze or refrigerate the preservation, if you choose the refrigeration method, you can generally keep it for about 3 months, and the freezing method can be stored for about a year, and there is no need to worry about the change in temperature. After the sausage is thoroughly dried in the liquor, it can be placed in the jar, it should be noted that the jar should be padded with a bamboo frame, put a layer of sausage and sprinkle some liquor, and repeat like this, put all the sausages in the jar, and finally seal it, and seal the gap with kraft paper, without a trace of gap.

Oh, that's it.

I hope I can help you.

If you can, please give me a thumbs up, thank you.

Material: 10 kg of pork (seven lean and three fat).

300g sugar

Salt 110g

Sichuan peppercorns 60 grains.

Liquor 125g

Thirteen spices 10g

Soy sauce 60g

Casings about 9 heels (each about 70-90 cm long).

The practice of homemade Cantonese sausage (a method of marinating pork).

Cut the pork into small pieces according to the ratio of fat to lean, not too minced, which will affect the taste.

Weigh the ingredients by weight, add them to the pork in three times, stir well, marinate for one hour, and stir several times during this time to facilitate the flavor.

The marinated pork is poured into the pre-prepared casing. Every 15 centimeters should be tied to the wire rope in sections.

Finished sausages should be rinsed with warm water, and this step must not be omitted, the reasons will be explained in the tips. Rinse the sausages with kitchen paper to glue off the surface moisture, and then use a needle to pierce the sausages and exhaust them, just 3-4 cm to prick.

Finished sausages can:

1. Drying. Dry the sausages in a dark and ventilated place, air dry and then steam, cool and freeze.

2. You can also steam directly into the pot, ignoring the steps of air drying.

Tip 1, don't put more peppercorns in the pickled materials, 60 grains is 60 grains, the first time I did it, I felt too little peppercorns, so I poured a little more, the result was very numb, and a little bitter, so we must not easily change the amount of pepper!

2. The filled sausage must be washed with warm water, because the outer wall of the casing will stick to the grease during the enema, and it is likely to rot in the process of drying if it is not cleaned!!

3. Just buy the casing in a treasure, and the seller will teach the seller how to deal with the casing, and you can also find Du Niang!

4. The formula is ten catties of meat, five catties of meat will be halved, and one catty of meat is one-tenth of the amount!

Answer: Hello, the meat used to make the sausage is salted for 3 hours. If it is marinated pork, it is best to choose fatty and lean pork belly, the soup will be more fragrant. Sichuan pepper and star anise should be put in a container with salt, so that the bacon will have a special aroma, and the season for making bacon and sausages should be about 10 degrees Celsius.

To make bacon, a pound of pork probably costs a pound of salt.

1. After the sausage is filled, it naturally needs to be placed in a ventilated place, if you live in the city, it is best to hang the sausage on the balcony, and then open the window, let the wind blow for 3 5 days, and during this period do not need to be afraid of the sun, but it should be noted that it is not suitable for drying sausages in summer, because the overall temperature environment is too high, and the sausage is very easy to decay, so the most suitable temperature is generally around 10 degrees, and it is best not to exceed 10 degreesWinter is the best time to dry sausages.

2. After 3 5 days of blow drying and drying, we can move the sausage to a place that will not let the sun shine, but this place still needs to be ventilated, at this time we can touch the sausage, if the sausage skin is dry, but the inside is soft This is the most normal state, but if you like to eat some more chewy sausages, you can dry it for about two more days and then proceed to step 2. After moving to a backlit area, continue to air dry for a week to about 10 days.

3. A week to 10 days left hall hidden right, we observe the sausage, if the state of the sausage has reached the standard, we can take off the sausage, and then put it in a cool, ventilated and dry place for preservation, if there is no place to put it, you can also put the sausage in a clean fresh-keeping bag, put it in the refrigerator for cryopreservation, and take out the sausage to thaw when you want to eat.

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

Production method: pickling: To make this sausage, we score two steps, the first is to soak the fatty meat in boiling water, mix with a small amount of Shanxi Fenjiu, and bury it in white sugar (this method is called "ice meat", because the fatty meat is transparent after being marinated and cooked, like an ice cube and gets its name, and this preparation method can make the fat meat not fat or greasy), after marinating for about 1 day, cut it into meat particles slightly larger than soybeans with a knife; The second step is to cut the lean meat (preferably skinless pork knuckle) into soybean-sized pieces, add refined salt, sugar, light soy sauce, Shanxi Fenjiu and nitrate, mix well, and marinate for at least 8 hours.

Wind meat: After the above two kinds of meat are marinated respectively (if you need to make the bacon refreshing, you can stir the lean meat first), put it in the same steel basin, add water, borrow the help of the funnel to press the meat water into the soaked soft casing, with ninety percent fullness, and then knot the casing at both ends, and use a needle rake to insert it on the sausage to facilitate the air, and then tie it with hemp rope every 30 centimeters, tie it with aquatic plants in the middle section, hang it on the bamboo pole, dry it slightly with charcoal fire, and then put it into a ventilated place to dry for about 7 days, and take the hard body of the meat sausage as the degree.