What is the best ratio of fat to lean meat for sausages?

I made ten pounds of sausages yesterday, five pounds of spicy ones and five pounds of five-spice ones. Making sausages is very particular. You should check the weather forecast before making. It is best to have sunny days in the first three days. Sunny weather during the first few days of drying will prevent the sausage from becoming sticky and dark. Of course, sunny days refer to the weather, not to drying sausages, but to dry them in a cool and ventilated place. How to make snacks

For sausages, you can buy pork leg, front hip tip or rear hip tip. No matter which part you buy, it is best to ensure that the fat content is 30% (in fact, 40% fat meat is more delicious), and it is all lean. The meat will taste tough.

Buy the meat, clean it, and then slice it (or dice and cut it into strips). I read that some netizens said that the fat meat can be ground into stuffing, so that it will be more evenly distributed in the sausage and no big chunks will be visible. Fatty food will make you feel better, haha, that makes sense, I will try it next time. Do not wash it after cutting.

You can find casings at places that sell meat or pig meat (of course, they are also available on the all-purpose Taobao, but you only get a pack of them. I saw that the pack is enough for thirty or forty kilograms of meat. Of course, I only saw one type of packaging, so it’s best to consult the seller). Takeaway casings are usually salted and have been cleaned. They cost about 7 or 8 yuan for 50 grams. They are three to four meters long and can hold four to five kilograms of meat. Because they sometimes get damaged when filling, you can buy more. . Wash the purchased casings with clean water. The key is to rinse the inside of the casings, then turn the casings over (that is, turn them inside out) and soak them in white wine for 20 minutes. Then rinse it clean and turn it over again for later use.

Prepare cotton string, chopsticks, and a washed empty Coke bottle in advance. Cut off 15cm from the top of the bottle to make a funnel.

It is best to marinate the meat with marinade (the recipe is at the end) for half a day before filling it, which will enhance the flavor.

When filling, put one end of the casing on the mouth of the Coke bottle, and hold the mouth of the casing with your hands to prevent it from sliding down. This requires two people to work together. The other person adds meat to the funnel, and then uses a thicker chopstick to poke the meat into the mouth (chopsticks are too thin and inefficient. You can wrap a few napkins or gauze around the head of the chopsticks. Wrap it in plastic wrap and it’s easy to use). Stuff all the meat into the casings and push the stuffed meat down with your hands until it is full. Then use a needle to prick some holes in the places where there are bubbles and hollows after filling to release air, then tighten them again, separate them into sections, and tie them with cotton ropes. Pricking the hole with a needle can also dry the inside of the sausage completely to avoid deterioration.

Although winter in the north is cold, the climate is too dry. Therefore, the drying time should not be too long, 7-12 days is enough. The south is relatively humid and can be dried longer, 15-30 days is fine, but you need to avoid it from becoming sticky and deteriorating (add more salt and wine to preserve it). In addition, if the haze is heavy now, don’t hang it outdoors. The north balcony is fine. If that doesn’t work, hang it in the kitchen to avoid direct sunlight, otherwise it will easily deteriorate. Once the sausage is dry and wrinkles appear on the surface, it is ready to eat. Of course, the drying time also depends on the weather. If it is dried for a long time, the sausage will become dehydrated and taste very dry. You can put the uneaten sausages in the refrigerator and keep them until the fifteenth day of the first lunar month.

As for the taste, we cannot guarantee that everyone has the same habits. You can adjust whether it is salty, spicy or sweet. In addition, the color is also different. The redness in the Cantonese style is due to the addition of red yeast powder or red yeast rice powder. It's fermented bean curd, Sichuan's is made with chili or bean paste, and Northeastern Shandong's is blackened by adding a lot of dark soy sauce. So this is very flexible and can be changed. Generally speaking, sugar, salt, high-strength liquor (above 45 degrees), and Sichuan pepper powder are all necessary. The remaining five-spice powder, chili powder, or soy sauce can be used as desired. In addition, if the meat is relatively lean, you can add some cooking oil and mix well. If you want the taste If it's softer, add some honey. You can start making your own sausages with your own taste

Whether the sausages are eaten directly, stir-fried with vegetables, or fried rice, they must be steamed in a pot before cooking.

In addition, let’s talk about the benefits of stuffing your own sausages. It goes without saying that it is clean and hygienic. The important thing is to ensure that the raw materials are fresh and there are no excessive preservatives and additives. Because these additives are missing, you cannot make too much, and you have to freeze it to dry it.

Recipe:

Five-flavored sausage

5 pounds of meat, 80 grams of salt, 70 grams of sugar, 10 grams of ginger powder, 30 grams of five-spice powder, Sichuan peppercorns 15 grams of powder, 10 grams of pepper, 40 grams of salad oil, 50 grams of fermented glutinous rice juice, 40 grams of honey, 100 grams of strong liquor, 20 grams of dark soy sauce, 15 grams of light soy sauce, about 5 meters of casing (about 70 grams)

Spicy sausage

5 pounds of meat, 80 grams of salt, 80 grams of sugar, 10 grams of ginger powder, 20 grams of allspice, 40 grams of chili powder, 10 grams of pepper powder, 5 pepper Grams, 40 grams of salad oil, 50 grams of fermented glutinous rice juice, 50 grams of honey, 100 grams of strong liquor, 20 grams of dark soy sauce, 15 grams of light soy sauce, about 5 meters of casing (about 70 grams)