Hello! Thank you for sharing your recipe. It looks great. I have a few questions if you have a moment, please. Would it give a better texture if I use a meat grinder, or at least finely chop the meat? Or is it considered normal in Chinese cuisine to use the big chunks in the casing? Also, I read online that when uncooked meat is left in a room temperature environment for more than 2 hours, it will start to become a risk for botulism. Especially if that meat is in a casing with little oxygen. As a solution to mitigate growth of the bacteria, sausage makers recommend using curing salts, such as sodium nitrite or sodium nitrate. Is this something that's also used in Chinese sausage making? Google mentioned regular salt (NaCl) can be used but it's effective at 10% strength, which sounds way too salty. Thank you for your time! 🙏
If you use a meat grinder, don’t grind it too fine! Traditionally the meat is still in small pieces and not in the ground form ☺️ when we hang the sausage the temperature needs to be low and the weather should be dry! Salt content is based on traditional recipe and I made mine based on it which works perfectly! As long as you stay with the right recipe and dry the sausage properly, you should get a successful batch :)
Thank you so much for this! I'll finally be able to please my wife having the sausage she loves from his home town!
Aw!! You are so nice to make this for her! She’ll absolutely be blown away 😋
Where do we orders these food
this looks amazing! Thank you for the recipe :)
Hope you enjoy it 😋
Need to try this!
You’ll love it 😊
What weight was the pork so that I can use same quantities
Hi Yi, is there any chance to eat this sausages without cooking?
No this sausage needs to be cooked before eating ☺️
@@YiSichuanKitchen Thank you ,Yi
Hello! Thank you for sharing your recipe. It looks great. I have a few questions if you have a moment, please.
Would it give a better texture if I use a meat grinder, or at least finely chop the meat? Or is it considered normal in Chinese cuisine to use the big chunks in the casing?
Also, I read online that when uncooked meat is left in a room temperature environment for more than 2 hours, it will start to become a risk for botulism. Especially if that meat is in a casing with little oxygen. As a solution to mitigate growth of the bacteria, sausage makers recommend using curing salts, such as sodium nitrite or sodium nitrate. Is this something that's also used in Chinese sausage making? Google mentioned regular salt (NaCl) can be used but it's effective at 10% strength, which sounds way too salty.
Thank you for your time! 🙏
If you use a meat grinder, don’t grind it too fine! Traditionally the meat is still in small pieces and not in the ground form ☺️ when we hang the sausage the temperature needs to be low and the weather should be dry! Salt content is based on traditional recipe and I made mine based on it which works perfectly! As long as you stay with the right recipe and dry the sausage properly, you should get a successful batch :)
@@YiSichuanKitchen Thank you for sharing! I'll give this a shot. Cheers from Texas 🥂
Is that curing salt?
Praque powder