Goin Chong - Dry

Going Chong is a Chinese dry sausage that includes pork liver.
Pork, lean500 g1.10 lb
Pork back fat250 g0.55 lb
Pork liver250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure 13.0 g3/4 tsp
Pepper1.0 g1/2 tsp
Sugar30 g2 Tbsp
Soy sauce15 ml1 Tbsp
Rice wine15 ml1 Tbsp
Cinnamon1.0 g1/2 tsp
Cloves, powdered0.3 g1/5 tsp
Ginger, powdered0.3 g1/5 tsp
Cardamom0.3 g1/5 tsp
  1. 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.

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