Every winter, the temperature drops suddenly and the weather is dry, which is a good time to pickle, air-dry and smoke fish sausages, and they are all done in the twelfth lunar month, so they are also called preserved fish and bacon sausages.

Pay attention to making sausages, so that sausages can be delicious.

First, it is very important to choose meat for sausages. If the meat is too thin, the sausage will be hard and firewood when it dries. If the meat is too fat, the pickled sausage will be too greasy to swallow. Therefore, we should choose pork belly with fat and thin, and the ratio of fat and thin is 46, so that the sausage with fat and thin will taste good and fragrant.

Second, cut meat. Prepare 5 Jin of pork and cut it into small diced meat with a knife. Don't use the meat grinder. Although the meat grinder saves trouble, the taste and taste can't be compared with hand-cut meat.

Third, curing. The proportion of salt in pickled sausages is very important. If you put less salt, it will go bad, and if you put more salt, it will become salty. The normal ratio is that 40 grams of salt is just right for 5 Jin of meat, and then 20 grams of thirteen spices, 30 grams of sugar120, and 50 grams of chicken powder in soy sauce are added. Finally, add100g of high-alcohol liquor. It is best to choose Maotai-flavor liquor, then stir it evenly and marinate it for one hour to make it full. The purpose of adding white wine when filling sausages is to prevent sausages. It can also increase the flavor when it is broken during the drying process, because liquor has the functions of strong sterilization and strong preservation. If you like spicy food, you can also add some pepper noodles and Chili noodles, which can be adjusted according to your personal taste.

Fourth, deal with casing. Sausages need casing besides meat. Wash the casing, or it will smell. The correct operation is to add a little baking soda to the water, and then soak it in the casing for a period of time, so as to be more elastic and not easy to burst or even crack when loading. Finally, you can wash it several times without grease.

Fifth, enema. Tie a knot at one end of the processed casing by hand, then take a funnel or cut off the mineral water bottle at the bottom, put the other end of the casing on the bottle mouth of the mineral water bottle, then put the marinated meat in and plug it with chopsticks or hands. After the length is about 10cm, push it down with the jaws. This method is very easy to use. After the whole sausage is filled, it is divided into small pieces at one time.

Sixth, drying. Don't hurry to dry the sausage, let it marinate in the pot for one night. The purpose is to make the casing and meat fully integrated, which will be more delicious. If it is dried directly, the outer layer of the long clothes will be dehydrated and easily broken. Pickled overnight, taken out, placed in a cool and ventilated place, and dried in the shade for 7~ 10 days. When eating, wash its surface and put it in the pot.