广味香肠10斤肉放多少盐
前几天做了五香味香肠和麻辣香肠，那甜口的广味香肠也必须安排起来。
By 金齿小厨
用料- 猪后腿肉 5斤
- 白糖 160克
- 食盐 60克
- 高度白酒 80克
- 草果粉 10克
- 胡椒粉 10克
- 八角粉 3克
- 茴香籽粉 3克
1、猪后腿肉选八分瘦二分肥的
2、把后腿肉肥瘦肉分开切，瘦肉切薄片
3、肥肉切丝
4、准备好调料，这里是20克草果粉、20克胡椒粉、3克八角粉、3克茴香籽粉
5、160克白糖，准备好调料，这里是10克草果粉、10克胡椒粉、3克八角粉、3克茴香籽粉
6、160克白糖，准备好调料，这里是20克草果粉、20克胡椒粉、3克八角粉、3克茴香籽粉，50克食盐
7、切好的肥瘦肉分开放
8、高度白酒分别适量放肥瘦肉里拌匀
9、把草果粉、胡椒粉、八角粉、茴香籽粉以及食盐全部放瘦肉片上
10、接着再放入60克的白糖，翻拌均匀
11、肥肉里除了高度白酒外，把余下的100克白糖放进去翻拌均匀，这里记住，所有调料，除了100克白糖及适量高度白酒放肥肉里腌制外，其余所有调料均放瘦肉上进行腌制哦
12、这是瘦肉拌匀的样子，然后腌制一小时以上
13、这是肥肉拌匀的样子，然后腌制一小时以上，我一般不赶时间的话，会多腌制会，这样香肠吃起来更入味些
14、这是盐渍肠衣，某宝某多多上都有卖的
15、盐渍肠衣取出后，先清水浸泡十分钟，洗净盐分，然后在放水管下用流动的清水清洗干净肠衣里外
16、把清洗干净的肠衣用清水加点高度白酒浸泡备用
17、在腌制好后，准备灌肠前，再把腌制好的肥瘦肉混合均匀
18、准备开始灌肠了
19、把洗净的肠衣套到灌肠嘴上
20、今年新入手的这个灌肠器太省事省时了，不一会就灌好一根了
21、灌肠要适当灌紧实点，这样晾晒下来会相对饱满些
22、不一会就全部灌好了，这时用细绳绑扎成自己喜欢长度的段
23、再把它用六十度左右的温水清洗干净外边，这一步利于肠衣表皮速干，还比较干净，减少蚊虫苍蝇叮上它
24、用牙签或是针对其均匀扎针排气后，然后找个通风向阳的地方挂晾起来
25、看，五斤肉灌得这么多肠
26、晾晒一天后的样子
27、色泽诱人吧
28、晾晒了十天，成品图
29、冬天的晚上围炉烤火时候，拿上几节烤着吃，多惬意啊。
小贴士肥肉单独用白糖腌制，其他调料全部放瘦肉里腌制，分别腌制一小时以上后再合并一起
做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！
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