The origin of heavy snow bacon reflects China's profound traditional culture. We have all heard of the monster Nian, which is very fierce and appears every New Year's Eve. In order to avoid being hurt by the New Year, people will stay at home during the New Year. Therefore, before the Spring Festival comes out, we should prepare enough food. In ancient times, there was no refrigerator, and meat, fish, chicken, duck and other foods were easy to deteriorate, so people salted and dried these meats, which is what we now call bacon.
Expansive material: sausage practice
Ingredients preparation: appropriate amount of casing, front leg meat 100 kg, salt 60g, sugar 100g, liquor 100g, soy sauce 100g, minced onion and ginger 30g, and pepper 20g.
1. Before filling sausage, treat casing. Wash the casing with warm water several times, then add some white vinegar, soak it for about 1 hour, and rinse it again. Pay attention to cleaning the inside of the shell. We can wash under the tap. Then drain the water.
2. Wash the pork with warm salt water, then drain the water, and finally completely absorb the water with absorbent paper.
3. Divide the pork into four equal parts, cut three quarters into small pieces with a knife, and grind the other quarter into fine minced meat with a meat grinder.
4. Mix the pork and minced meat together. First, add high-alcohol liquor, stir it evenly, and let the liquor penetrate into the pork evenly. Then add salt, sugar, minced onion and ginger, pepper and soy sauce. Put all the seasonings into the meat, continue to stir evenly by hand, and then marinate for about 2 hours to make it taste evenly.
5. Prepare the enema, put one end of the casing on the enema and tie a knot at the other end. Then pour the pork into the casing through the enema device. After filling it all, fasten the seal, and then fasten the enema with cotton thread every 15 cm, and divide it into blocks. Then wash the surface with warm water.
6. Finally, stick some small holes on the surface of the casing with a toothpick, which is convenient for air drying and will not break the casing. Finally, hang the sausage and put it in a well-ventilated room at home. If the weather is fine, it will be dry in a week or so. Then put it in a plastic bag and put it in the refrigerator for freezing.