Meats and Sausages
Goin Chong - Dry
Going Chong is a Chinese dry sausage that includes pork liver.
| Meats | Metric | US |
|---|---|---|
| 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 |
Instructions
- 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.
Notes
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.
