Sausages and bacon, bacon are the same as winter essential food, although now the market sells sausages everywhere, varieties, tastes are also very rich, like the common Cantonese sausage, Sichuan sausage, spicy sausage, etc. as many as dozens of flavors; but after all, sausages are meat ingredients, do it yourself is always more assured than outside sales; so especially after the cold, each household will do their own sausages.
However, the recipes of each household are different, and the taste of the sausage is also similar; but no matter how the ingredients are, some netizens always say that the sausage they make is not fragrant enough, and the taste is always strange. Although the flavor of the sausage is different, but can be flexibly adjusted according to their own taste; but many netizens have ignored the sausage with pork is also very exquisite, if the proportion is not right, the sausage is also the same as chewing wax, very difficult to eat; then the sausage, how to choose meat, today we will explain in detail.
<h1 class="pgc-h-arrow-right" data-track="3" > enema sausage, select pork and keep in mind the "two-to-eight ratio"</h1>
Generally their own home sausage, in the pork purchase are particularly exquisite, and the sausage is best to choose the front leg meat and the back leg meat to match; because the two contrast, the front leg meat is relatively fatter, the sausages poured out are fragrant, but it will be a little greasy, the back leg meat is relatively thin, and the sausages that are poured out will taste a little woody.
So in general, the sausage with pork, it is best to choose to use the front leg meat and the back leg meat "mixed", and the proportion of meat in the two parts is best controlled at two or eight open, such as 2 pounds of front leg meat with 8 pounds of back leg meat ratio, so that the proportion of sausage fat and lean is just right, eat it will not be too greasy or firewood, the taste flavor is particularly good.
In addition, if it is a veteran who often irrigates sausages, the experience is relatively rich, usually choose plum blossom meat, because plum blossom meat is located on the shoulder blade of the pig, some netizens also call it eyebrow meat, the meat of this part is not only tender, and no matter how to eat it will not be old, the lean meat inside is more, less fat meat, it is very fragrant to eat, very suitable for making sausages;
But there is a point that the meat in this part is more expensive and less, so in general, if you make more sausages, you will be paired with some lean meat on the hind legs, and the sausages that come out of this are soft and hard, and they are also chewy, tender and delicious.
<h1 class="pgc-h-arrow-right" data-track="25" > enema sausages, casing selection is important</h1>
The casings used in the sausage filling are generally two kinds: natural casings and artificial casings; among them, natural casings are mainly derived from the small intestines of pigs, cattle, sheep and other animals, but most of the natural casings used in China are pig casings; followed by artificial casings, which are the use of animal skins, and the casings we use in life are mostly artificial casings.
The pig intestine is the second half of the pig digestive system, which is treated before we use it, and the focus of cleaning is a layer of mucosa inside the small intestine. After removing the outer layer of intestinal skin and cleaning, you get a natural casing. In fact, it is the thin part in the middle, but the small intestine is more troublesome to clean up. Therefore, it is generally necessary to buy the finished packaged products, just scrub it with a little cooking oil, and then add water to wash it several times to fill the sausage.
The artificial casings we mentioned above, although the casings made of animal skins are also edible, but there is also a kind of inedible casings that is made of plastic, and there are bad merchants in order to make profits, they will be mixed; so when choosing casings, it is recommended that you choose natural casings.
In the process of making sausages, the most important thing is the drying process, once the operation is improper, it will cause the sausage to burst or the sausage to deteriorate and moldy and sour. Just filled sausages remember not to dry directly, because it contains more water, sausages can not be completely fixed, if you take it directly to dry, it is easy to appear uneven heat, resulting in other differences inside and outside the sausage and bursting phenomenon; so you need to dry in the shade for a period of time, wait for its water volatilization to be fixed before drying.
In addition, the sausage must be pricked with needle eyes, so that the inside of the sausage can be ventilated, and the excess gas will be discharged to avoid the phenomenon of fermentation becoming bad, and the excess fat in the sausage can also be discharged to reduce the greasy feeling of the sausage; finally the dried sausage is placed in the plastic bag, and then placed in the refrigerator for freezing and storage, and it is best to eat as you eat, but it is best to eat within half a year.
<h1 class="pgc-h-arrow-right" data-track="13" > the proportion of sausage ingredients for different flavors</h1>
1, Sichuan flavor sausage: 10 pounds of pork, casing about 10 meters, salt 130g, pepper powder 30g, paprika 80g, thirteen spices 3g, sugar 50g, high liquor 50g.
2, spicy sausage: also take 10 kg of pork as an example, add 120g of pepper noodles, 35g of pepper noodles, 20g of chicken essence, 30g of sugar, 25g of thirteen spices, 130g of salt
3, spiced sausage: the same is 10 kg pork ratio, salt 100g, monosodium glutamate 50g, sugar 10g, soy sauce 30g, liquor 200g, five-spice noodles 5g.
4, Cantonese sausage: 5 kg pork proportional formula, salt 35g, sugar 100g, white wine 75ml, white soy sauce 4ml, ginger 5g, pepper 2.5g, a little chicken essence.