Smoked sausage

Main ingredient: 10 pounds of pork forelegs, pig intestines 0.5

Auxiliary ingredients: salt, pepper, chili powder 3.0 two, pepper, five spice powder moderate height of white wine 2.0 two

The practice of smoked sausage

1

The fat and lean 3:7 forelegs cut into slices of meat.

2

Mix all the ingredients with the meat, salt and chili pepper can be according to their own salty taste to put more or less, and leave it overnight to marinate in flavor.

3

Prepare a clean pig intestine.

4

Mineral water bottles cut diagonally into a funnel shape, the small intestine end of the set on the mouth of the bottle, the cured meat into the intestine can be. Be sure to dunk the meat tightly, or it will be deflated when it dries.

5

One section of short wire and one section of long wire (to make it easier to hang up), tie it tightly, and use a toothpick where there is air.

6

This is a two-week smoked sausage, which has been placed in the refrigerator, smoked too long too hard, not very tasty. 2 weeks is just right.

7

Take two sections of warm water to clean up, on the pot steamed and sliced, or fried can be.

Tips

Salt can be adjusted according to personal salinity, there are no conditions for smoking, can be placed in the air dry place to dry as well.