Step 1: Prepare seasonings (edible salt, monosodium glutamate, sugar, pepper, white wine, etc. ) needed to make ribs and sausages. Maybe a friend noticed that cylindrical thing and secretly told you that it was an artifact for filling ribs and sausages. & lt see the composition ratio at the end of the article >

Step 2: Pour all the seasonings into the washed basin and stir well.

Step 3: Pour the chopped fresh ribs into a pot filled with seasonings and stir evenly, so that all the seasonings are evenly distributed on each rib. You can see that almost all the peppers are distributed on each rib, which means that it has been basically stirred evenly! Look at all the meat on the ribs carefully, so that the ribs and sausages poured out from the ribs will be all meat instead of bone residue ~ ~

Step 4: Use an artifact iron cylinder filled with ribs and sausages. Why do you use this? You may have just noticed that the iron drum is not completely closed, so that all the ribs of different sizes can be poured into the casing through this tube ~ ~

Step 5: Hang the filled ribs and sausages, and then tie the ribs separately with a rope, so as to ensure that each rib is independent.

Step 6: Smoke the ribs and sausages with cedar branches. After smoking, the sparerib sausage is officially cooked. 20 Jin of fresh ribs is almost 15 Jin.

Finally come to my bowl ~

Analysis of operation points:

1. Choosing the ribs to feed the pigs is the key to the final taste.

2. The rib length should be 5CM~7CM, and the incision should be smooth during cutting, otherwise it is easy to puncture the casing.

3. Marinate for four hours and stir evenly every 30 minutes.

4. casing must be made of natural casing. The casing should be soaked in warm water in advance, and it should not be soaked for too long, so as not to break easily when it is poured. After intestinal irrigation, puncture holes around the needle to let water and air flow out by themselves.

5. Generally, proper dryness can be achieved by natural drying for about 6 days. The filled intestines are hung with ropes, exposed to the sun for the first two days, and then hung in a ventilated place to dry.

6. Choose fresh cypress branches for smoking, and add appropriate amount of orange peel and orange peel. I smoked for about 10 days.

7. There is almost no place to customize the mold of ribs. The tools for conventional sausages are too thin for ribs to go down. It's too difficult to plug it by hand. Through comparative tests, it was found that the C 100 fruit juice bottle had a wide mouth and a suitable size.