快过年了，作为中国人，制作腊肠腊肉是必不可少的，它们不仅美味，而且会增加年味。
How to make preserved pork: • How to make preserved ...
制作腊肉腊肠不难，就是需要耐心和等待，时间会给与这些腊味独特的风味。在国外制作腊肠，肠衣可以从网上（亚马逊）购买，或者身边的肉店，中超基本都有。建议从肉店购买，产品质量稍微高些。
配方比例：
1 pack of sausage casing
15 pounds diced pork shoulder
130克盐（130 grams salt）
300克白糖（300 grams granulated sugar）
50克高度白酒（50grams vodka）
50克绍兴料酒（50 grams shao xing cooking wine)
50克酱油(50 grams soy sauce)
30克姜末(30 grams minced ginger)
一茶匙五香粉(a teaspoon five spice powder)
一茶匙黑胡椒粉和一茶匙味精(a teaspoon black pepper and a teaspoon MSG)
香肠罐好之后，晾晒两周到三周的时间（取决于天气的好坏，还有个人喜欢香肠的干燥度)
Chinese dry sausage
Ingredients:
1 pack of sausage casing
15 pounds diced pork shoulder (little fine pieces)
130 grams salt
300 grams granulated sugar
50 grams vodka
50 grams Shao Xing cooking wine (Chinese cooking wine)
50 grams soy sauce
30 grams minced ginger
a teaspoon five spice powder
a teaspoon black pepper
a teaspoon MSG
red food color (optional, can give the sausage a better-looking red color)
Prep: Use the pork that contains good amount of fat (like pork belly or pork shoulder)
dice the pork into fine little pieces (Don't recommend grounding the pork), clean and wash sausage casing,
get all the spices above ready, mix all the spices into the meat, put the meat back into fridge marinate for about 4-6 hours,
then you can make the sausage.
After the sausage is done, use the sausage string hang them up at somewhere is cold and dry, Chinese dry sausage making season usually is in the winter (temp 30℉-50℉) ，unheated garage is a great place to hang them, in the morning take them out in sunny days let the sun do the drying process work, bring them back at evening storage in the garage or somewhere is cold and dry, keep doing that for about 7-14 days(depends the weather and how dry you want them to be).
Usually takes 10 days the sausage will be ready, steam it or water boil it for about 30 minutes, it will be ready to enjoy!
2 окт 2024
