Homemade sausages. I make some cold smoked spicy sausages every winter. I will share how to make spicy sausages and how to make a simple and cheap cold smoking device at home.
⬇️💖⬇️💖⬇️ RECIPE BELOW ⬇️💖⬇️💖⬇️
[Ingredients]
Spicy Sausage:
Pork 2.5kg
Sea Salt 75g (⅓ Cup)
Sugar 50g (3 Tbsp)
Red Chili Powder 70g (½ Cup)
Sichuan Peppercorn 30g (½ Cup) Or Sichuan Pepper Powder
White Pepper Powder 10g (1½ Tbsp)
Chinese White Spirit 30g (2 Tbsp)
Sweet Fermented Rice 100g (⅓ 杯)
Hog Casing 3 Meters
White Vinegar 30g (2 Tbsp) To Soak Casing
Smoking:
Cypress 100g (5 Pieces)
Orange Peel 80g (1 Orange) Or Pomelo, Mandarin
Black Tea 15g (¼ Cup)
Sugar 40g (¼ Cup)
Dark Brown Sugar 40g (¼ Cup)
Ice Cubes 1kg
Steps:
1. Cut meat: use fresh pork hock and pork belly, fat to lean ratio being 3:7, slice into 5~6mm thick;
2. Seasoning: stir-fry the whole spices over low heat, let cool and ground into powder; pour all the stuffing seasonings into the meat slices, and give a good massage;
3. Stuffing: Wash off the salt from the hog casings, add fresh water, add 2 tablespoons of white vinegar, soak for 30 minutes, and rinse the inside of the casings with running water; put the casings on the stuffer and make the sausages; during this process, poke holes with needles and let the air out as needed. Too much air trapped in the casing may break the casings; link the sausages and poke with needles to let the air out; if the casing gets sticky from the meat and spices, it can be quickly cleaned with warm water and dried quickly;
4. Drying and fermentation: After drying for 1 to 2 days, the casing is slightly dry, and it can be smoked; line the steamer with aluminum foil and add all the smoking ingredients in; put the disposable aluminum baking pan on the lower steamer and load with ice cubes; put the semi-dried sausages on the top steamer; cold-smoked 30~60 minutes at 20~30 ℃.
5. Continue the fermentation: continue to dry in the sun; the sausage is ready when the weight is reduced by 30-40%;
6. Cook the sausage: After boiling, steam for 10 minutes until it is cooked; let cool a little and slice to serve
7. Storage: Store in a dry and dark place below 12°C, in a moderately ventilated environment, or freeze for long term storage
#ColdSmokedSausage
#DryCuredSausage
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