Homemade Harbin air dried sausage

Homemade Harbin air dried sausage

Introduction:

"The air dried sausage is my family's regular variety. It's very fragrant to chew two pieces in an empty mouth. It's a very good ingredient for cooking, soup and noodles. It's also a common thing to throw a few pieces on the rice when it's almost cooked! Usually, I buy it from a specialty store. It's more than 40 yuan per kilo. If I make it myself, I can't buy the best green or organic pork at this price. I'll learn to make it myself and bid farewell to the specialty store from now on! "

Production steps:

Step 1: 5kg pork tenderloin.

Step 2: cut 5kg skinless and tendonless pork (fat to lean ratio is 1:9) into 1cm square diced meat

Step 3: add Harbin dried sausage seasoning, add 3 liang of koji wine, 2.5 liang of refined salt, 5 liang of sugar, 15g of sesame oil, 2 liang of soy sauce and 1.5 liang of monosodium glutamate, and stir well.

Step 4: rinse the casing with clean water and soak in warm water for 20 minutes.

Step 5: marinate small pieces of pork with seasoning for 1-2 hours.

Step 6: place the casing on the enema port at the outer end of the meat mixer. The pork pieces are put into the sausage machine and poured into the casing.

Step 7: after filling, bind with string.

Step 8: hang in a cool and ventilated place for 2-4 days. It's best to put it on the north balcony to avoid direct sunlight.

Step 9: I hang in a cool and ventilated place for 3 days. Steam in the drawer for 20 minutes and take out to dry.

Step 10: finished product drawing

Materials required:

Zhutongji: 5000g

Casing: 1 bag

Qujiu: 3 Liang

Refined salt: 2.5 Liang

Sugar: 5 Liang

Sesame oil: 15g

Soy sauce: 2 liang

Monosodium glutamate: 1.5 Liang

Dry sausage seasoning: 1 bag

Note: hang in a cool and ventilated place for 2-4 days. It's best to put it on the north balcony to avoid direct sunlight.

Production difficulty: Advanced

Process: steaming

Production time: several days

Taste: Maotai flavor