Italian Motaira sausage, originally made in this way, learned from this will have another technique

Italian Motaira sausage, is a lean beef, tripe, beef heart and other raw materials made of sausages, the finished product is a giant sausage, unique taste, a sausage topped with a cow.

Motaira sausages

The specific methods and steps to make this sausage are as follows:

1: Raw material pretreatment

Cut the beef back into small pieces with a side length of 6 cm, then mix with 2% salt, refrigerate at 0-1 degrees, rinse and drain with warm water before use, and all the meat is pre-cooled to 0-1 degrees.

sausage

2) Grind the meat and chop it up

Grind the tripe and beef heart with a sieve diameter of 1/8 inch of the meat grinder, then transfer the minced meat to the rapid chopper, add crushed ice, quickly chop for 2 minutes, add salt marinade (salt, sodium nitrate, sodium nitrite, sodium isocorbate) and rum after chopping, continue chopping until you get a good milk, the temperature of the milk should not exceed 10 degrees.

3) Marinate

The emulsified minced meat is packed into a container, compacted and marinated overnight at 1-2 degrees.

Pickled

4) Stir in vacuum

Transfer the marinated minced meat to a vacuum blender and spread evenly over chopped and washed dorsal cubes and stir in a vacuum for about 2 minutes to mix well.

Meat

5: Enema

With a bladder enema, the bladder is first turned over internally before use, soaked overnight in warm water at 7-10 degrees, then placed in cold water, and finally soaked in hot water at 38-43 degrees for 2-3 hours. Be careful not to pour air into the enema.

enema

6: Mature

Leave it for 1-2 days at a temperature of 21-24 degrees Celsius and a relative humidity of 75%-80%, and the casing will gradually dry out during maturation.

Drying

7) Steamed

Motaira sausages do not need to be smoked and can be heated directly in the smoking room. Hang in a smoking room with a temperature of 50 degrees and a relative humidity of 65%-70% for 12 hours, then gradually heat up to 65 degrees and heat until the central temperature of the sausage reaches 60 degrees. Remove the sausages to cool until the center temperature drops to room temperature, and finally cook in boiling water.

8: Dry

At a temperature of 13 degrees Celsius and a relative humidity of 65%-75%, it is dried for 1-2 days, and the water content of the fully dried sausage is about 55%.

For more exciting content, come and follow the rural cuisine Mingzai