Goin Chong - Dry
Going Chong is a Chinese dry sausage that includes pork liver.
|Pork, lean||500 g||1.10 lb|
|Pork back fat||250 g||0.55 lb|
|Pork liver||250 g||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||25 g||4 tsp|
|Cure 1||3.0 g||3/4 tsp|
|Pepper||1.0 g||1/2 tsp|
|Sugar||30 g||2 Tbsp|
|Soy sauce||15 ml||1 Tbsp|
|Rice wine||15 ml||1 Tbsp|
|Cinnamon||1.0 g||1/2 tsp|
|Cloves, powdered||0.3 g||1/5 tsp|
|Ginger, powdered||0.3 g||1/5 tsp|
|Cardamom||0.3 g||1/5 tsp|
- Grind pork trimmings through ½ in plate and dice the chilled back fat into 6 mm (¼-in cubes). Grind liver through a 3 mm (1/8 in) plate. Mix lean meat and liver with salt, sugar, soy sauce, wine, cure 1 and spices. Add diced fat and mix all together. Stuff into 24-26 mm sheep casings. Make links 4” long. Preheat the smokehouse and dry sausages at 45-48° C (113-120° F) for 48 hours without smoke. This is a semi-dry sausage that must be refrigerated and cooked to at least 59° C (137° F) internal temperature before serving.
To make a dry sausage keep on drying/storing at 12° C (53° F) until the sausage loses 35% of its original weight. Dry sausage need not to be cooked.