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    CHINESE SAUSAGES


    Source of Recipe


    the web

    List of Ingredients




    5 lbs lean pork butt
    3/4 lb pork fat
    5 T sugar
    1/4 cup thin soy sauce
    1/4 cup chinese rice wine
    1 tsp prague powder #2
    1 tsp white pepper
    2 tsp five spice powder

    Recipe



    Grind the pork using the coarse disc two times. Add the cubed fat
    through the second grind.

    Combine the dry ingredients in a bowl and mix. Add to the meat and
    incorporate all ingredients well.

    Blend in the liquids.

    Refrigerate 24 hours. Stuff 28mm casings with the meat mixture, using
    the sausage stuffing attachment for your meat grinder.

    Pre-heat smoker to 160 F and smoke the sausage until an internal
    temperature of 140 F is reached.

    Allow to dry at room temperature or hang in a cool place until they
    shrink to 70% moisture compared to original weight.

 

 

 


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