An enema of 10 pounds is about 6 to 7 pounds of sausage after air-drying.

Sausage is a long cylindrical tube-shaped food product made by grating the meat of an animal (pork) into strips and filling them with an enteric coating. Sausage to pig or sheep's small intestines (also used in large intestines) filled with seasoned meat dry. Usually 10 pounds of sausage is 10 pounds of pork plus 2 pounds of sausage plus 1 pound of seasoning, so that the wet sausage is about 13 pounds. Half sun-dried, 10 pounds of meat enema sausage after drying only about 6 to 7 pounds of dry sausage.

Chinese sausage about the creation of the North and South Dynasties before the first in the Northern Wei Dynasty, "Qimin Essentials" of the "enema method", the law has been passed down to the present day. Chinese sausage sausage without starch, can be stored for a long time, cooked and eaten, flavorful, mellow and rich, long aftertaste, the more you chew the more fragrant, far better than other countries of the sausage products, is one of the traditional Chinese specialties, renowned at home and abroad.

Notes on fresh meat to make sausage

Need to pay attention to the enema sausage must be divided into sections, the general length of a sausage to 20 cm or less for the best. Length is too long sausage, one is the weight of the portion, in the drying stage is easy to fall through the intestinal coating; the second is the length of the sausage is too long, it will make the meat slowly squeezed into a pile or an end, both unattractive, but also easy to drying is not in place.

Family sunshine sausage must choose the back of the shade and ventilation of the place, the use of shade drying way to dry sausage. This way the sun-dried sausage, compact meat, preserved for a long time, especially in the process of sun-drying will not appear sun-damaged.

Reference: Baidu Encyclopedia-Sausage