Practice and ingredients of homemade ham

lean meat

450 grams

fat meat

50 grams

condiments

Salt 13g

20 grams of sugar

Sweet potato powder 30g

Red rice wine 5g

Black pepper 5g

Monascus powder 1g

Egg white 1

50 grams of water

The practice of homemade ham

1

I used a salted sheepskin casing. I'll prepare the length to be used first and soak it in warm water of about 30 degrees.

2

Stir the pork, the more crushed the better.

three

Add ingredients.

four

Put it into the bread maker and start the dough mixing program 1 time.

five

Put the sausage casing into the enema tube, knot the head of the sausage casing, start stirring, and pour the meat into the intestine.

six

After all casings are poured, knot them in sections.

seven

Wash the sausage with water and wash the outer layer.

eight

Put it next to the electric fan to dry. I played for about eight hours. An emergency of two hours is fine.

nine

Bring the water to a boil. When the temperature is about 60 degrees, add the sausage and cook it slowly over medium heat for 15/20 minutes, and the sausage is ready.