Storage method: store in a dry and cool place below room temperature 20 degrees, or in a ventilated place. Refrigeration is better.
First, the production method
The main raw material of sausage: pork (the ratio of fat to thin is 3: 7) is the rear buttock of lean pigs raised by farmers themselves (local pork, pigs that never feed feed or hormone food).
Accessories include pepper noodles, pepper powder, high-quality liquor, sugar, refined salt, casing and so on.
Slice the pork, stir the auxiliary materials evenly according to a certain proportion, marinate for 2-3 hours, wash the casing for later use, put the marinated meat into it, fully compact the meat, tie it with a string every 20 cm after filling, and finally punch holes on the outside of the intestine with a bamboo stick at equal intervals to release the air in the intestine. Put the sausage in a ventilated place to dry for 2-3 days, and dry the excess water.
Prepare sawdust, ignite cypress, press it out with sawdust, and finally hang sausage on a pre-made bracket and smoke it in a sealed environment. The time is about one day.
Second, how to eat
You can also steam, fry and bake with seasonings according to your eating habits.
Original flavor: Soak sausage in rice, then steam or cook. After cooling, cut into pieces obliquely without any seasoning. The real taste is full of fragrance. If you want to buy it after tasting it, it will definitely become a delicious food for you to entertain friends and family and share with others! This kind of slow smoked bacon product tastes the most authentic and can be regarded as authentic Tujia bacon.