How much salt do you need for 10 pounds of meat sausages?

Two.

If the average temperature in your local area is higher than 10 degrees Celsius, put two taels of salt, and if the average temperature is lower than 10 degrees Celsius, put two taels of salt, because the temperature is high and put more salt to prevent the sausage from smelling. And a little salt in the low temperature can make the aroma of the sausage more intense.

Put 10 pounds of meat with two salts.

If your local average temperature is higher than 10 degrees Celsius.

Put two salts, if the average temperature is lower than 10 degrees Celsius, put two taels of salt, because the temperature is high, put more salt, can prevent the sausage from smelling. And a little salt in the low temperature can make the aroma of the sausage more intense.

Do not wash the meat when filling the sausage, if the meat is cleaned, it will be stained with raw water, which can easily cause the sausage to become moldy and smelly. If you feel that the meat is not clean, you can use a dry towel to wipe the meat through, which will best preserve the aroma of the meat.

Meat stuffed sausage precautions

Some novices may use a meat grinder to beat the meat when filling sausages, thinking that this is more labor-saving, it is not recommended to do this, if you want to make firm and chewy sausages, it is best to be diligent, cut the meat by yourself, and cut it not too small, it is recommended to slice or cut small strips.

In this way, when the sausage is filled after processing, it is easier to fill and firm, and the meat is intertwined with each other, and the slices are not easy to spread out after drying.

Fill 10 catties of sausages and put 150 grams of salt on it.

Salt is the most important, 130 grams of ten catties of meat is just right, at most 150 grams, otherwise it is too salty and not fragrant; Minimum 120 grams, otherwise it may become moldy. Sugar needs 2 taels, pepper noodles need 15 grams, five-spice powder is also 15 grams, if you don't need to be troublesome, peppercorn noodles can be fried and broken, five-spice powder can be used angelica.

White cardamom, bay leaves, cumin.

Cinnamon bark, tangerine peel.

Stir-fry until fragrant and grind into powder, which makes the taste more fragrant.

The pork used to make sausages can not be too thin, they are all lean sausages that can't be bitten and are difficult to eat, at least 3:7 ratio with fat and lean meat, more fragrant can be used 4:6, and it is more appropriate to choose hind leg meat and pork belly.

The pork must be peeled, and then soaked in water for more than 1 hour, and the sausage is not fishy after soaking out the bloody water. Hang for half an hour to completely control the moisture.

Sausage stuff note:

1. Sausages should not be exposed to the sun.

The sun will not be very strong in winter, but you still have to pay attention to the sun at noon, especially the sausages that have just been filled, do not put them in the sun immediately, it is easy to break the casing, and the heat expands and shrinks.

If there are bubbles on the surface of the casing, you can use a toothpick to puncture it to expel the air inside the sausage.

2. The sausages should be dried in the sun.

Drying sausages is a technical job, not throwing it there, in the case of good sunlight and ventilation conditions, it can be dried for about seven days, the sausages are too hard, the taste will be firewood, and it is laborious to chew.

10 catties of meat sausages can be put 3-4 taels of salt. When mixing condiments, you can prepare them according to your taste. 10 catties of pork hind leg meat are cut into strips and mixed with sugar.

6 taels, 2 taels of sorghum wine, 4 taels of salt, monosodium glutamate.

In an appropriate amount, without soy sauce, you can add pepper powder and five-spice powder according to taste.

Paprika. After mixing well, let it sit for 3 to 4 hours to get an enema. The casing should be soaked in warm water in advance to soften, and should not be soaked for too long, so as not to break easily when filling.

Sausage precautions.

The home-made sausages are much better than the ones you bought, and they don't add any additives, so you can eat them with peace of mind. During the festival, cut a plate of homemade sausages, and stir-fry them in a pot with garlic moss, not to mention how fragrant the taste is, the taste is chewy, the meat is tender and not firewood, and the more you eat, the more enjoyable it is.

Dried sausages, wash the dust on the surface, you can steam them in the pot when you eat, and you can also fry them with other ingredients to eat, no matter which way to eat is very good, the meat is fragrant, the taste is chewy, and the more you eat with wine, the more enjoyable you are.

About 12 grams of table salt.

When filling sausages, there is an indispensable seasoning, table salt. If you put less salt, the sausage is not tolerant and easy to spoil; If you put too much salt, it will be too salty to eat. Therefore, getting the right proportion of salt is essential for filling the sausages well.

Generally speaking, about 12 grams of salt can be put in 1 kg of meat, and if you also put salty seasonings such as light soy sauce, you must reduce the amount of salt used appropriately.

Therefore, when making sausages, we need to control the proportion of salt added according to the amount of meat used. Do not put more than 15 grams of salt in a pound of meat, preferably about 12 grams, and further adjust the amount of salt according to the addition of other salty seasonings, so that it is not salty or light.

Preservation method: Filled sausages, sometimes it is difficult to eat, it may be a problem in the preservation method. If the sausage is not stored properly, the flavor in the sausage is easily lost, and the texture will dry out and spoil.

The preservation method of sausages can be divided into 2 kinds, one is to store the finished sausages in a ventilated, cool and dry place, this method is only suitable for short-term storage, and the temperature is too high or too low; There is also a way to seal the sausage with a fresh-keeping bag, and then put it in the refrigerator for preservation, which can be stored for about 3 months in refrigeration and about 1 year in freezing, which is not affected by the climate and can be stored for a longer time.

Ask me questions please let me know other recipes.

Answer: Okay. 1. The formula ratio of sausages. Sausages are filled with 10 kg of meat as an example: 400 grams of sugar, 30 grams of monosodium glutamate, 200-300 grams of white wine or rice wine, 300-400 grams of refined salt, and 600 grams of ginger juice.

In addition, it can also be accompanied by about 30 grams of tangerine peel, cloves, star anise, Sichuan pepper, cinnamon, etc., plus 20 grams of nitrate. After the ingredients are prepared, stir repeatedly with your hands to make the meat and ingredients fully mixed. After about 1 hour, the ingredients can be poured into the meat.

2. Recipe for homemade sausages. To make a good sausage, you must choose pork, preferably the hind leg of the pig, and the best is seven points lean and three points fat. Sausages poured out this way are best.

The meat should be cut into pieces, not minced with a meat grinder and then filled, although it is easy to fill, but the taste is not good. 5 kg of pork hind leg meat, two bags of casing. 150 grams of white sugar, 80 ml of high liquor, 90 grams of salt, 25 grams of thirteen spices, 50 grams of Maggi fresh.

This is a 20-pound recipe, and 40-pounds is added by half.

Fill 5 pounds of sausages and put 120-130 grams of salt.

During the enema, the casing should be soaked in warm water in advance to soften it, and it should not be soaked for too long to avoid rupture during the enema. Moreover, after the intestine is filled, it is necessary to use a needle to prick holes around the sausage to let the water and air flow out on their own to avoid mold and deterioration.

Chinese sausages were created before the Northern and Southern Dynasties, and were first seen in the "enema method" contained in the Northern Wei Dynasty's "Qi Min Yaoshu", and its method has been passed down to this day. Chinese sausage sausage does not add starch, can be stored for a long time, eaten after cooking, delicious flavor, mellow and rich, long aftertaste, the more you chew, the more fragrant, far better than the enema products of other countries, it is one of the traditional Chinese characteristic foods, well-known at home and abroad.