Chinese Hunan cured smoked pork belly & cured sausage making process!

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KBFlyer

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Mar 7, 2018
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Watched this video this morning. Think someone wanted to do jerky or something the old way. This is large scale but looks to be all done with salt and smoke as the cure.
End product looks real good. Would love to visit there some day.
 
KBF, Looks delicious, I wonder if their techniques are up to snuff with the USDA standards ? LOL
 
Interesting video. I like how they cut the pork to feed the grinder in one long strip. Could do that with my LEM #12 for sure. I noticed that the pork did not look chilled for grinding....wonder how the texture of the final sausage is?
 
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Interesting video. I like how they cut the pork to feed the grinder in one long strip. Could do that with my LEM #12 for sure. I noticed that the pork did not look chilled for grinding....wonder how the texture of the final sausage is?
First thing I noticed was everyone walking around in short sleeves shorts and flip flops and the meat was easy room temperature. Our FSIS inspectors would have a ball over there. Still nothing saying anything is necessarily wrong with there process, is much like we here were 100 years ago. Salt, and a lot of it, then dry it.
 
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