1. Prepare 100 kilograms of pork, with lean meat making up 60% to 70% and fat meat accounting for 40% to 30%. Add 3 kilograms of watermelon rind, 3 kilograms of golden candied fruit, 3 kilograms of orange cake, 2.5 kilograms of alcohol, 2.8 kilograms of salt, 4 kilograms of white sugar, 10 grams of sodium nitrite, and 10 grams of vitamin C. This combination ensures a balanced flavor and proper preservation.
2. Choose high-quality pork from the leg muscles, hind legs, and front and back parts. The meat should be fresh, free from insects, and not moldy. Selecting the right cuts is essential for texture and taste.
3. Cut the lean meat into small pieces of about 0.5 cubic centimeters and the fat into 1 cubic centimeter particles. This helps distribute the fruit flavors evenly throughout the mixture and ensures a consistent texture in the final product.
4. Before mixing the spices, chop the fruit pods into small granules and crush them using a mortar to create a paste. Then, place the cut meat in a pot, add cold water (no more than 5% of the meat weight), and mix in the other ingredients thoroughly. Ensure everything is well combined for even seasoning.
5. Stuff the sausage casing by first soaking it in hot water to soften it. Wash it and then fill it with the mixture either manually or mechanically. After every 15-centimeter section, tie it securely with a string. Use a fine needle to pierce the casing and release any trapped air, preventing uneven surfaces. Finally, rinse the sausages with warm water at around 30°C to remove excess oil from the surface.
6. Bake the sausages on a bamboo basket, allowing the surface to dry first. Then bake or smoke them at a temperature between 50°C and 60°C. Too high a temperature can melt the fat, causing voids and affecting the appearance. Too low a temperature may slow drying and increase the risk of spoilage. Regularly turn the sausages to ensure even drying and avoid contact with moisture during the process.
7. After baking, hang the sausages in a cool, well-ventilated area to air dry. They are ready when they feel firm to the touch. This process typically takes 3 to 5 days, depending on humidity and temperature.
8. Once fully dried, store the sausages in a cool, dry place. When properly prepared and stored, they can last for 3 to 5 months without spoiling. This makes them ideal for long-term consumption or gifting.
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