Harbin air-dried sausages have captured the hearts of every northeasterner with its unique taste, and even the spectacular scene of buying sausages on a ten-mile long street has appeared. Taking advantage of the cheap pork, today I teach you how to easily make authentic Harbin air-dried sausages at home, simple and easy to learn, in addition to meat and spices, no additions, the article at the end of the detailed ingredient list, quickly collect it for later.
1. Meat selection: the choice of pork does not have special requirements, the front groove, the back mound or pork leg meat can be, fat and thin, the fat to lean ratio is best 1:9, like to eat fat can choose the fat lean ratio of 3:7. Personally recommend less fat meat, I prepared the front groove meat.
2. Preparation materials: In addition to pork, it is also necessary to prepare other spices and casings, enemas. 10 pounds of meat need to prepare Shi YiTang "dry intestine powder" 13g packed two packs, Kedong curd milk 75g packed two bags, salt 60g, like salty points can be increased to 70g, up to more than 90g, otherwise too salty, and eat salt is no different. MSG 50g, sugar 150g, soy sauce about 40g, liquor (preferably koji liquor) sauce flavor is better, about 160g. Buy pig intestines or sheep casings online, the large intestine casings are too big to dry. Buying casings will give you an enema and hemp rope, and you will get it done in one stop. When using, first wash the salt on the casing, then put it in water, drop a few drops of cooking wine to remove fishiness, soak for more than 30 minutes, and set aside.
3. Handle the meat. Cut the lean meat into diced meat about one centimeter, we call it a dice piece, or you can cut it into slender strips, the size of the finger can be short. It is best to cut the fat into small pieces, cut into meat foam or grinded into meat fillings by a meat grinder. I cut it straight to the same size as the lean meat because my family thought it was so fragrant.
4. Cured meat. Pour all the prepared spices into the meat, turn it up and down, stir it for about five minutes, and evenly. The scent instantly filled the whole room, and that was the smell.
5. Enema sausage. Prepare the enema as directed, put the pig casing whole root in the enema meat mouth, and tie the tail knot. Add in the enema and rotate slowly, allowing the meat to enter the casing firmly and slowly. The whole casing is filled with knots. Then use the gifted small white rope to tie the knot in your favorite place and divide the size of the sausage.
6. Air drying. After all the sausages are finished, hang up, put them in a cool and ventilated place, dry for at least three days and three nights, during which do not expose them to the sun, and if you are in a hurry to eat or the ventilation conditions are not good, you can also use a fan to blow. I prefer to be a little harder, usually two more days to dry.
After drying, remove, put in the refrigerator and freeze, eat as you like, steam for 20 minutes. Cool and taste better.
Detailed ingredient list: 10 kg of meat
Salt: 60g
MSG: 50g
Sugar: 150g
Soy sauce: 40g
Koji wine: 160g
Casing: two packs
Dry sausage powder: 13g in x 2
Fermented milk: 75g in x 2