Pork 10 kg, fat-thin ratio (2 fat and 8 thin), and the taste will be better if the fat ratio is larger, and you can also use 37 points.
4-5 Liang of white sugar, 3 Liang of soy sauce, 2 Liang of salt, 5 Liang of high-alcohol liquor, 5 Liang of Jiang Mo (it is best to mash ginger with garlic mortar, add a little water, and filter residue with gauze to leave juice), 2 Liang of monosodium glutamate and 5 Liang of spiced powder.
1, fully stir the above raw materials, marinate for 12 hours, pour the casing, and tie a knot with a string every 20cm.
Hang the filled sausage in a cool and ventilated place, and don't let it get too cold, otherwise it will go bad.
3. When the sausage is not too dry, take it back to the pot and steam it, then put it in the refrigerator and enjoy it slowly.
Many people like to eat some air-dried meat during the Spring Festival. This kind of food has a taste that fresh food does not have, and it is more attractive to some people, especially sausages and air-dried sausages. This is a popular New Year product in southern China. Basically, every family will do a little during the Spring Festival. The practice of air-drying sausages is relatively simple. The key is the ingredients, and then you can make delicious air-dried sausages according to the recipe.