2, buy meat, want back sheik meat, cut into dice pieces, add dry sausage mix and other seasonings, simmer for about an hour or so.
3, use an enema machine to pour the simmered meat into the sausage lining, if you don't have one you'll have to use your ingenuity to figure out how to do it, such as using chopsticks to funnel it or something.
4, pay attention to the enema dry sausage to fill the meat solid, or air dry will be very bad.
5, put into the pot to steam for 30 minutes.
6, put the steamed dry sausage in a ventilated, cool place to slowly air-dry (so there is another name - air-dried sausage), about a month later you can officially enjoy.
The above for my understanding, may not be very correct, the production of dry sausage is very laborious, it is recommended that you go directly to the place where you buy meat, now sell meat are given free to do, go back to simply dry a few days on the line!
Specific method: the meat washed and peeled, tendons, blood and lymph nodes should be removed. Then 9 pounds of lean meat 1 catty fat meat cut into small diced meat, plus dry sausage meat 25 grams of material, salt 150 grams, 150 grams of sugar, 150 ml of wine, stirring evenly after parking for 1 hour can be infused into the sausage coating, irrigation and hang in the ventilation place to cool for three or four days, and then on the pot to steam for 20 minutes or so, take out to dry can be eaten, such as like to eat sweet mouth, you can add a little bit more sugar.