Formula of authentic Cantonese sausage

2000 grams of pork leg, 200 grams of extra-light soy sauce, 0/00 grams of white wine/kloc-,80 grams of sugar and 30 grams of salt.

working methods

I chose the front leg meat. The ratio of fat to lean meat is about 3:7.

Dice the fat meat separately and marinate with white sugar 1 hour or so.

The lean meat is also diced.

Put all the fat and lean meat into a basin and pour in the white wine. Fenjiu is best for Cantonese sausages, but I don't have Fenjiu at home, so I used Zhuyeqing wine, which is produced by one manufacturer anyway.

Add extra light soy sauce and mix it with the salt and sugar that have been put into the fat.

Stir well and refrigerate for half a day.

salted meat

Salted casing

Rinse it on the tap. First, rinse, but check for holes.

Put the washed casing on the bottle mouth of the drink and tie a knot at one end of the casing. I made a funnel from a 2-liter beverage bottle. It is better to have special tools.

All of them are loaded and can be installed.

Fill it with salted meat.

When installed, stab the other end, too. Be careful not to be too strong when loading, so as not to burst the casing, and not too weak, otherwise the sausage will not look full after air drying.

Segment by string

Hang it in the sun for half a day, then stick some holes in the casing with a needle to release excess air, and then put it outside the balcony in the north to dry. Because the temperature in the north is low and the wind is strong.

This is a sausage that has been dried for five days.

This is air drying 12 days. It's dry enough to cook.

key

Be careful not to be too strong when loading, so as not to burst the casing, and not too weak, otherwise the sausage will not look full after air drying.