Smoked sausages are raw sausages filled with a mixture of pork and beef, and because this sausage is eaten raw, it is particularly strict in the choice of raw materials. The finished product is reddish brown and has salt cream after a long time. The meat filling is ruddy, the texture is dry and soft, the cut noodles are smooth, slightly peppery and spicy, the food has a unique flavor, slightly saltier than the red intestine, the taste is sweet and delicious, no peculiar taste, rich in nutrition.
Smoke dry intestines
The specific process of making smoked sausages is as follows:
1: Raw material selection and dressing
When selecting raw materials, fresh and special raw materials that have passed the health inspection must be selected, especially old beef cannot be used, nor can it be ribs and fat meat, and pig fat meat should also be selected of high quality. After washing the raw meat, cut into small pieces of about 5-6 cm in uniform size.
Meat grains
2) Marinate
After mixing the salt and sodium nitrate with the meat pieces, put them in the leaky container and marinate, so that the blood and water flow out in time, so that the meat is dry and soft, and stored in the marinate room for about 7 days.
Pickled
3: Crush
The lean meat is loaded into a meat grinder with a diameter of 2-3 mm and ground into a puree.
Meat puree
4) Stir in the filling
Before stirring, the pork fat is cut into small cubes of 0.5-0 .8cm, 25%-30% of the water is added to the starch, the starch pulp is poured into the lean meat puree and stirred evenly, and then the fat cubes are poured into the filling together with MONOS glutamate and pepper grains and stirred evenly.
Diced meat
5: Irrigation
Wash the casing inside and out, control the moisture, use an enema machine to fill the meat into the casing, and tie it tightly with cotton thread. After filling the filling, the knots should be screwed out and vented in the holes in the intestine.
ligation
6: Dry
Bake in a oven until the casing is dry, and the yield of the finished product is relatively high.
7: How to distribute raw materials
According to the calculation of 50 kg of raw meat, 7.5 kg of lean pork, 12.5 kg of pork fat, 30 kg of lean beef, 1.75-2.25 kg of refined salt, 1 kg of sugar, 100 g of monosodium glutamate, 75 g of pepper noodles, 75 g of pepper grains, 500 g of high-quality liquor, 25 g of sodium nitrate, and an appropriate amount of casings for pigs or cows.
Smoked sausages
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