Raw smoked soft sausage is made of pork or beef, after adding various spices, processing and making sausages, its unique taste, fragrant and delicious and special rice, suitable for all ages, has been recognized and loved by the majority of consumers.
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The specific steps to make raw smoked sausages are as follows: (The specific ingredient formula is detailed at the end of the article)
1; Raw meat trimming
Pork and beef are stripped of all tendons, connective tissue and skin, cooked and cooled to below 0 degrees Celsius.
Smoked sausage Smoked sausage
2) Ground meat
The pork and dorsal fat are ground with a 1/2 inch diameter meat grinder, the beef is ground with a grinder with a diameter of 1/8 inch, and the minced meat is transferred to a blender and mixed well with other raw materials.
sausage
3) Marinate
Compact the minced meat in a basin to avoid air ingress, no more than 15 cm in height, and then transfer it to a 0-4 degree environment and marinate for 24 hours.
Spanish Pepper Sausage Pepper Sausage, Spain
4) Grind the meat again
After cooking, the meat is crushed again with a 1/8 inch diameter meat grinder.
Rosemary smoked sausage with rosemary
5: Enema
Choose a pig two-way casing, tie one end with a rope, pour in the minced meat, and control the length of each section to about 10cm. After filling, hang on the smoker to prevent the intestines from touching each other, and rinse with cold water.
6: Mature
The intestines are transferred to a constant greenhouse and cooked for 3 days at a temperature of 21-24 degrees Celsius and a relative humidity of 75%-80%.
7: Smoked
The temperature of the smoking room should be controlled at 21-27 degrees, and the relative humidity should not exceed 80%-85% to prevent the sausage from becoming acidic. Place the hanging sausage in the smoking room, open the damper completely so that the intestines are sufficiently dry for 30 minutes, then close the damper to 1/4 and smoke with thick smoke for 24-48 hours. After smoking, the intestines are removed and intermittently immersed in boiling water to shrink the casings and remove the fat on the surface of the intestines.
8: Cool down
Transfer the intestines to an environment at a temperature of 4 degrees and cool to a core temperature of 10 degrees.
Huai'an, Jiangsu: Sausage
9: Ingredient formula
(1) Semi-fat lean pork 227 kg, pepper 681.2 g, salt 5.7 kg, corn starch 2.3 kg, sodium nitrite 355 g, sodium iso-ascorbate 122 g.
(2) Semi-fat lean pork 170.3 kg, lean beef 56.8 kg, pepper 681.2 g, mustard seed powder 227 g, salt 5.7 kg, corn starch 2.3 kg, sodium nitrite 7.1 g, sodium nitrate 355 g, sodium iso-ascorbate 122 g.
(3) Semi-fat lean pork 113.5 kg, lean beef 79.8 kg, dorsal fat 34 kg, pepper 681.2 g, coriander seed powder 681.2 g, garlic powder 7.1 g, salt 5.7 kg, corn starch 2.3 kg, sodium nitrite 7.1 g, sodium nitrate 355 g, sodium isocorbate 122 g.
(4) Semi-fat lean pork 113.5 kg, lean beef 90.8 kg, dorsal fat 22.7 kg, salt 5.7 kg, corn starch 2.3 kg, sodium nitrite 7.1 g, sodium nitrate 355 g, sodium iso-ascorbate 122 g.
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