How to make bacon sausage delicious and relaxed?

1. Material preparation: scrape the dirt from fresh or frozen meat with thin skin and moderate thickness, and cut it into 4-5 cm thick standard rib strips. If you make boneless bacon, you must remove the bones. 7 kg of salt, 0.2 kg of refined nitrate and 0.4 kg of pepper were used to process bacon with bones. 2.5 kg of salt, 0.2 kg of refined nitrate, 5 kg of sugar, 3.7 kg of white wine and soy sauce, and 3-4 kg of distilled water for processing boneless bacon. Before preparing auxiliary materials, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground.

2. There are three ways to pickle: (l) Simple. Wipe the cut meat strips and dry marinade, and put them into the tank in the order of meat face down, with the top layer of skin facing up. Smearing the remaining dry curing material on the upper meat strips, curing for 3 days, and turning over; (2) Wet pickling. Marinate that cured boneless bacon in the prepare pickling solution for 15- 18 hours, and turning the jar twice; (3) Mixed hypothesis. Wipe the meat strips with vegetarian food and put them into the jar. Pour in the sterilized old pickling solution to drown the meat strips. The salt content in mixed curing should not exceed 6%.

Bacon with bones must be washed and dried before smoking. Usually, 8-9 kg of charcoal and 12- 14 kg of sawdust are needed per 100 kg of meat embryo. Hang the dried meat embryo in the smoking room, light the sawdust, and close the door of the smoking room to make the smoke spread evenly. The initial temperature of the smoking room is 70℃, which gradually drops to 50-56℃ after 3-4 hours, and the finished product is kept for about 28 hours. Fresh bacon must be preserved for 3-4 months before it matures.

Sausage practice:

Meat for enema, lean meat is bought back according to the proportion of 73%. 10 kg of meat contains 7 kg of lean meat, 3 kg of fat meat and 22 liang of fen (red wine is recommended now, the color is very good). Three ounces of sugar (sausages in the south are sweet, some put six ounces), two ounces of salt and two ounces of soy sauce. In the past, we had to add some nitrate to make wax products. This thing is probably not easy to buy, that's all. If you have it, add four yuan. These are the proportions of marinating seasonings for sausage meat. Let's adjust the proportion according to the amount of cooking.

Dice lean meat and fat meat, or slice lean meat, soak in clear water to remove blood, and then dice. Wash the fat with warm water and drain. Put the seasoning into a large bowl, pour in the diced fat and mix well, marinate for about an hour, then add the lean meat and mix well. The main reason is that fat meat is not as easy to taste as lean meat, so it is necessary to pickle fat meat first.

One end of the casing (previously pig casing was soaked in warm water and then squeezed dry) is made of hemp rope (now cotton rope can be used instead of chemical fiber rope, which will melt when baking), and a wide-mouth funnel is inserted into the opening of the other end. The stirred meat is poured into the casing from the funnel and tied with rope for a while.

Blanch all the stuffed intestines in hot water at 70 degrees, and take out the drained water. Hang the scalded sausage on a pole and hang it in a windy place in the sun (it is best to pickle it in winter). Bake slowly on a small charcoal stove at night (is it possible to bake at 45 degrees in the oven? I haven't tried. People with lofty ideals might as well have a try. I took it out to dry the next day. After five or six days in the sun, the sausage coat will shrink, the appearance will become very oily, and the sausage will be ready.