2, rinsing: lean meat diced with 1% concentration of salt water soaking, regular stirring, prompting the blood to accelerate the dissolution of water to reduce oxidation of the finished product and color darkening. 2 hours later to remove the dirty brine, and then soak in brine for 6-8 hours, and finally rinsed, filtered dry. Fatty meat diced with boiling water immediately after washing with cool water and dry.
3, marinade: cleaned fat, lean meat mixed, connected to the proportion of seasonings into the mix, marinate for about 8 hours. Turn up and down every 2 hours to make the seasoning uniform, marinade against high temperature, sunshine sprinkles, anti-fly and dust contamination.
4, skin sausage: salt, dry sausage first soaked in warm water for about 15 minutes, after softening inside and outside the rinse again, another soaked in water spare, soak the water temperature should not be too high, so as not to affect the strength of the sausage. Sleeve the casing from one end on the funnel mouth (or skin sausage machine tube mouth), set to the end, let the air out, tie the knot, and then fill the meat into the diced meat while filling the diced meat from the mouth of the casing, to be filled with the whole casing and tie the ports, and finally according to the length of about 15 centimeters wing knots, divided into small segments.
5, drying: filling and tying good sausage hanging in the ventilation to make it air-dry about half a month, with a finger pinch test to not obvious deformation to the degree. Can not be exposed to the sun, otherwise the fat meat to set the oil flavor, lean meat color deepening.
6, preservation: keep clean and not stained with dust, covered with a food bag, do not tie the bag hanging upside down, both dust and breathable will not grow mold. Food first steamed and cooled after slicing, delicious flavor.