Fermented beef or pork sausage
Local name
Mam-neua (fermented beef) Mam-moo (fermented pork)
Ground beef/pork, beef/pork liver. Salt, minced garlic, ground roasted rice, cooked rice.
Fish normally used:
Fermentation: 3-4 days.
Storage life: 1 month (3 months in a refrigerator).
Production: In home industry in the northeast
Properties: The appearance is like a large dark brown sausage. The product inside is reddish brown, with a salty and a slight sour taste and characteristic aroma.
Staphylococcus epidermidis,
Micrococcus sp.
1. Mince beef or pork meat and liver together. There is no specific ratio of meat and liver, but usually the main ingredient is meat. Mix well salt, garlic, ground roasted rice and cooked rice (cooled). Leave the mixture overnight in a pot or large bowl covered with banana leaf or thin cloth to ferment.
2. Clean small ox intestine or stomach by kneading with granular salt then wash with alum solution. Keep soaked in water until used for packing
3. Mix and knead the meat mixture well again the next morning, then tightly pack in the cleaned intestine or stomach and tie both ends with string. Hang the Mam in the shade or light, in an airy place and leave to ferment for about 3-4 days. Plastic casing is now also used to pack Mam-moo.
Mam-neua may be sold in the form of a paste. After all ingredients are mixed well, the mixture is packed in a bowl and left to ferment until mature and ready for sale.
Traditionally it is eaten raw with fresh garlic, chilli pepper and some vegetables as a main dish, but nowadays it is deep fat fried before eating.