1. The recipe for making 100 kilograms of sausage includes 60% to 70% lean meat, 40% to 30% fat, 3 kilograms of melon melon, 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 texture in the final product.
2. Select high-quality pork from the leg muscles, hind legs, and front foot areas, as well as back cuts. Ensure that the meat is fresh, free from insects, and has no signs of mold or spoilage. The quality of the meat directly affects the taste and appearance of the sausages.
3. To ensure even distribution of flavor, cut the lean meat into small pieces of about 0.5 cubic centimeters, while the fat should be cut into 1 cubic centimeter pieces. This step helps the spices and ingredients blend more effectively with the meat.
4. Before mixing the spices, first process the fruits by cutting them into small granules and mashing them with a mortar. Then place the prepared meat in a pot, add cold water (no more than 5% of the meat weight), and mix thoroughly with the other ingredients like alcohol, salt, sugar, and spices. Make sure everything is well combined for optimal flavor infusion.
5. When filling the casings, first soak them in hot water to clean and soften. Then use a mechanical or manual method to fill the mixture into the intestines. After every 15-centimeter section, tie it securely with a rope. Use a fine needle to pierce the casing and release any trapped air, preventing surface imperfections. Finally, rinse the sausages with warm water at around 30°C to remove excess oil from the surface.
6. Place the cleaned sausages on a bamboo basket and allow them to dry slightly before baking or smoking. It’s best to bake them at a temperature between 50°C and 60°C. Too high a temperature can cause the fat to melt, leading to voids and an uneven surface. Too low a temperature may not dry the sausages properly, increasing the risk of spoilage. Regularly turn the sausages to ensure even drying and avoid moisture buildup.
7. After baking, hang the sausages in a cool, well-ventilated area to air dry. Let them dry for 3 to 5 days until they feel firm to the touch. This step is essential for developing the desired texture and extending shelf life.
8. Once fully dried, store the finished sausages in a cool, dry place. Proper storage can keep them fresh for up to 3 to 5 months without significant deterioration. Always check for any signs of spoilage before consuming.
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