pour sausages, how much salt is added to 10 kilograms of meat? Remember 5 tips, fresh and fragrant, smelly, and not moldy,
Xiaoxue , before heavy snow, many people started to pour sausages. This is one of the must-have New Year’s goods for Northern people before the New Year every year. When I went out to the market, I could see many shops, which had OEM services, but I was not worried that it was reliable to do it at home. In the eyes of many people, the method is very simple and there is nothing to say. But in fact, the more difficult it is, the more you have never done it. Do you think so? Only by making it by yourself can you understand that there are quite a lot of techniques that need to be mastered in pouring sausages!
For example, if you pour sausages, how much salt is appropriate to put in 10 kilograms of meat? Is the meat I bought really impossible to wash? When pouring sausages, you need to keep in mind 5 tips when making them. This way, it will be fresh, fragrant and delicious, it will be very resistant to mold and will not become moldy. It will be fine after the New Year.
[Sausage]
Ingredients used in
: casing appropriate amount, 10 jin of pork, 125g of salt, 150g of high-alcohol liquor, 10g of chicken essence, 10g of five-spice powder, 30g of pepper powder, 30g of chili powder, 30g of chili powder, 30g of chili powder, 30g of chili powder, 30g of chili powder, 30g of chili powder, 30g of chili powder, 30g of chili powder, 5
Specific steps:
The first step is the first choice of pork. Pure lean meat will be particularly hard when made, and it will be fatter if you make pork belly. Therefore, choosing front leg meat is the best choice, and it will be more tender when eaten. The first trick to choose meat, choosing front leg meat is the first trick.
Step 2: Should I wash the pork I bought? Generally, when you go outside to process, you don’t wash it. On the one hand, you are afraid of bad things. On the other hand, you are in order to save time. But how can you not wash it when you do it at home? So how can you eat it if it is dirty? However, when cleaning , you must use cold boiling water, and after washing, be sure to dry the moisture on the surface. This is the second trick.
Step 3, then put the pork into meat grinder , grind it into meat filling and set aside. Below, add seasonings to the meat filling. How much salt is appropriate to put in 10 kilograms of pork? I will share with you a ratio that is neither salty nor light, and is not easy to break. 125g of salt is the most suitable. This is the third skill.
Step 4: Pour salt, chicken essence, five-spice powder, pepper powder, and chili powder into the meat filling. If you cannot eat spicy food, you can do not add chili powder. In addition, you also need to pour an appropriate amount of high-alcohol liquor into the meat filling, stir well, and the meat filling is ready. puts high-quality white wine, so the sausages made are less likely to deteriorate. This is the fourth skill.
Step 5: After washing the casing, put it in water and soak it. Take it out when used, put it on the machine that is stuffed with sausages, and stuff the meat inside. It does not need to be particularly full, otherwise it will easily burst during the drying process. Just 9 points are enough, tie the casings knots. Isn’t the sausage very long at this time? We can tie it into pieces with a rope.
Step 6: The prepared sausage needs to be taken outside to dry, first put it in the sun, dry for 3 days, then take it to a cool place, without contacting the sun, and then dry it for about 10 days until it is completely dry, and you can eat it. First burn the sun and then dry the clouds, the taste will be better. This is the fifth skill.
