In the blink of an eye, in the winter, many people like to fill their own sausages in the winter, one is reliable, clean and hygienic; the other is that there are no additives, and it is safe to eat. However, some people infuse the sausage is either moldy and deteriorated, or the taste is too chai, and some people want to try to give their own sausage, but do not know where to start, especially for how much salt to put, and what spices to put, dazed.
As the old saying goes, "the beauty of a dish lies in the taste, and the beauty of the taste lies in the tone", and sausages are no exception. Whether the sausage is good or not, the seasoning is the key, the so-called "five flavors and flavors". The taste of sausages with different seasoning recipes is different, and the common flavors are original, five-spice, spicy, spicy and other flavors, and in recent years, new flavors of seafood have been derived. Winter sausage, keep in mind this "4 tips", sausage fresh fragrance does not plug teeth, put a year without mold.
Tip 1: Proportion of seasoning
As the saying goes: "Salt is the king of all tastes", no matter what kind of dish is indispensable, salt can not only add flavor, but also change flavor, for example, adding a little salt to the cane sugar will be sweeter, which is often said in the cooking industry "to be sweet, add some salt". Salt also has an important role, that is, sterilization and antiseptic. When filling sausages, more salt is harmful to the body, but it is easy to grow mildew and spoil it. So how much salt is more appropriate for sausage filling?
Generally speaking, 10 pounds of pork are added to 100 grams of salt, of course, this number is not set in stone, and can be fine-tuned according to personal taste and the number of other spices. In addition to salt, there are two indispensable spices of white wine and white sugar, and there are different requirements for different tastes.
Taking 10 kilograms of pork as an example, the following introduces the proportion of sausage spices of the three flavors of original, Sichuan, and Cantonese.
(1) The original sausage seasoning is relatively simple, and the fresh flavor of the pork flavor is maintained to the greatest extent. Seasoning ratio: 90 grams of salt, 50 grams of high white wine, 50 grams of sugar.
(2) In addition to the fresh aroma of pork, Sichuan flavor sausages highlight the unique spicy flavor of Sichuan, and the taste level is relatively rich. Specific seasoning ratio: 100 grams of salt, 30 grams of green pepper powder, 20 grams of safflower pepper powder, 70 grams of paprika, 25 grams of pepper powder, 3 grams of thirteen spices, 50 grams of sugar, 50 grams of high liquor, 25 grams of monosodium glutamate, 30 grams of ginger juice.
(3) Compared with other sausages, the biggest feature of Cantonese sausages is that they have a sweet taste. The classic recipe adopts the "3, 3, 3, 3" system, that is, the proportion of a pound of pork seasoning is 3 yuan of salt, 3 yuan of white wine, 3 yuan of sugar, 3 yuan of soy sauce, and the proportion of 4 spices is equal, and the autumn color is equal. I feel that this ratio of salt is still a little more, no more than 110 grams at most.
Tip two: the choice of pork
Some people like to buy pork front leg meat, and some people like to buy hind leg meat. The front leg meat is tender, the fat meat is thick and somewhat greasy; the back leg meat is firm, the fat meat is less, and the taste is more chai. The sausage should not only be fat and lean, but also a reasonable combination of pork in different parts. The best pork pairing is plum blossom meat, tenderloin, lean hind legs, and pork belly in a 5:2:2:1 ratio.
Plum blossom meat is the most exquisite piece of pork, located on the shoulder blades of pigs, lean meat, very tender meat, no matter how to eat it will not grow old, and it is very delicious to eat. Tenderloin is also a relatively tender part suitable for cooking, and it tastes good for sausages. The sausages filled according to the ratio of 5:2:2:1 are not greasy at all, soft and hard, and do not stuff the teeth, and are particularly fragrant.
Tip three: Handling of casings
The casing of the sausage is divided into two categories: natural casing and artificial casing, natural casing is mainly pig intestine and sheep intestine, and artificial casing is processed from animal skins. Pig intestine and sheep intestine have their own characteristics, pig expandability is better, sheep intestine has the characteristics of thin, soft and thin, but the taste is relatively heavy. Now most people in China use pig intestines for sausages.
The quality of the casing is important, and freshness cannot be broken. After buying home, you need to wash the salt on its surface with water, add an appropriate amount of liquor to soak it to remove fishiness, and then repeatedly wash it with water, anyway, the surface must be cleaned several times, and the washed casing will be dried before it can be used, so that the sausage will not be smelly and more fragrant.
Tip Four: Production Time
High weather temperatures are not suitable for sausages, and pickled sausages are best carried out in temperatures below 10 degrees. Some people think that after the winter can be filled with sausages, maybe this time in the north is no problem, but in the south is not OK, soon after the winter, winter has just arrived, the temperature is still hovering around 20 ° C, did not meet the requirements of making sausages. If the temperature requirements are violated, the sausage is prone to spoilage and stink.
Folk have the custom of "pickling in the winter style and storing it for winter". For the south, the best time to fill sausages is after the snow festival, after which the temperature drops sharply and the weather becomes dry, which is a good time to fill bacon.
Ingredients and ingredients: 10 kg of pork, 10 meters of casing, 100 g of salt, 30 g of green peppercorn powder, 20 g of safflower pepper powder, 80 g of paprika, 25 g of pepper powder, 3 g of thirteen spices, 50 g of sugar, 25 g of monosodium glutamate, 30 g of ginger juice, 80 g of strong flavored koji wine
1, choose 3 points fat 7 points lean pork, lean meat cut into 0.8 cm wide, 2 cm long strips, soaked in salt water for 2 hours, remove the fishy smell of blood and water, fish out the control of dry water, fat meat cut shorter.
2: Put the cut pork into a large basin, add salt, saffron pepper powder, paprika, pepper powder, thirteen spices, sugar, monosodium glutamate, ginger juice, strong flavored koji wine, wear disposable gloves and mix well with your hands, marinate for 3 hours.
3, check whether the casing is damaged, pick out the damage, put the casing into the aqueous solution with a little baking soda or salt soaked for 15 minutes, wash it several times, and then put it on the faucet, rinse the inner wall of the casing 2 times, and lubricate the inner wall of the casing.
4, casing sleeve on the funnel mouth of the sausage filling tool, tie a knot at the end, and then slowly pour the marinated meat strips into the casing, and gently push the meat tightly along the casing with your hands when filling. If there is no tool, it can be replaced by a large cola bottle, cut from 1/3, and the upper part can be used as a simple enema tool. Note: When filling the sausage, pay attention not to irrigate too loose, do not irrigate too tightly, too tight casing will burst, too loose sausage will collapse.
5, after filling the casing and then tie a knot, the middle of the sausage with cotton thread into more than 10 cm long segments, and then use a toothpick to tie some small holes in the casing to help exhaust, and finally hang to the ventilation and shade to dry for 10 days, touch the epidermis dry, press elastic on it. Those who like the smoky taste can also pass the smoke, and the flavor is more intense.
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