Meat selection: the front legs of farmers and pigs are clamped with meat.

Meat selection: Spicy sausage can have a little more fat than sweet sausage, which tastes fragrant and won't be so firewood. Cut off the skin and excess fat from a large leg of meat (you can take it home to boil lard), and twist the remaining fat lean meat into large pieces by machine, with the ratio of lean fat to fat about 8: 2-3: 7 (before choosing lean meat, after choosing oily and delicious meat), and stir the twisted fat lean meat evenly.

Ingredients: Sichuan spicy sausage without sugar, with spiced powder.

Ingredients: 10 Jin of meat, first dip the meat with 1 2 Beijing Erguotou, 2.2 liang of salt, 2 liang of pepper powder 1 2, 2 liang of coarse pepper noodles, 0.5 liang of pepper, monosodium glutamate, chicken essence and spiced. Sesame oil can also be added according to preferences.

If you are lazy and don't want to do it yourself, you have to pay for ready-made ones. Our family cooks a lot at the end of each year. The purchase method is to add "Gentleman Farmer" from WeChat official account to WeChat, and then click the "Rural Sharing" home page to have Sichuan spicy sausage, and support the payment.

Pickling: mix the ingredients and marinate for 30 minutes before pouring into the small intestine.

About irrigation:

The meat must be filled tightly, not unevenly, and as thick as possible, so that it will not be very fine after air drying. If the sausage is filled too thin, the water in the meat will dry very quickly, and the taste is too firewood and not delicious, so this is also the reason why we are advised not to fill it too thin. When pouring, tie it with cotton thread about 15 cm, and don't knot the rope at too long interval to avoid the rope and casing from being stretched and broken when drying. About smoking: In Sichuan, dried sausages are short of fragrance unless smoked. I don't know if there is this habit in other places. Anyway, in Sichuan, after sausages are dried, every household should smoke them, light them with fresh cypress branches, and put out the open flame with a little spark. At this time, the fresh cypress branches still have some water, which will make a lot of smoke. With that smoked sausage bacon, the taste is simply ... After smoking, let the sausage cool, and the taste is finished, and put it in. One thing to mention here is why the sausage is steamed and everything is scattered with a knife. Some of them are because the meat is not poured tightly when pouring. If the meat is poured tightly enough, the sausage will be steamed and put into a cool place before cutting, and it will never come apart.

air

Punch a hole with a needle

Air-drying: Air-drying when the sun shines or the wind blows on a sunny day, and smoking can be carried out until the wrinkle color on the sausage surface becomes darker.

Fully enclosed, only a fist-sized vent is opened.

Smoking: before smoking, it is necessary to pay attention to the bottom fire in the stove and the temperature should be within 40-60 degrees. Observe the open flame in the process, and crush it with sawdust and cypress when it starts. The smoking time is about 8- 12 hours, and the technology is only 4-6 hours, depending on the color depth.