Production process:
1. Go to the market first and choose 1 piece of fresh pork belly, or plum blossom meat and pig hind leg meat. The weight should be controlled at around 10 kg, and the most suitable ratio of fat to thin is 3 points fat and 7 points thin. After washing, cut into cubes and put them in a basin for later use, as shown in the above picture.
2. Then, put 250 grams of salt (based on 10 kg of meat), 200 grams of sugar, 50 grams of spiced powder, and 30 grams of pepper seeds (some people like to choose lobster sauce) into the basin, add a proper amount of soy sauce, and finally pour in 1 tablespoon of high-alcohol liquor, and set aside after fully stirring.
3. Then, pour the bought casing into clean water and clean it. 1-After changing water twice, soak it in cold water for half an hour. First find a cotton rope to tie one end tightly and the other end into the enema head. After all the covers are covered, you can start the enema.
4. After the intestines are filled, smooth them from beginning to end to make the meat pieces evenly distributed, and then tie them with cotton thread (one every 20 cm). When finished, hang them in a sunny place to dry. After about 4-5 days, it is considered a complete success.
5. After the air-dried sausage is dried, put it into the steamer of SAIC, cover the lid and steam it on high fire for 10-20 minutes. They are delicious, spicy and delicious, and have a unique flavor. They are also good gifts for friends and family during the Spring Festival.
Tips:
1. When drying sausages, be sure to take them back at night and hang them out after the sun rises during the day, because they are very afraid of rain and dew.
In addition, it is very important to control the salinity of various spices before adding them to pre-cut meat.
3. Moreover, the pig casings bought from outside must be soaked in cold water and thoroughly washed before the enema can be prepared.