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Cut the hind leg meat into pieces, not too thick or too big. The meat will be poured into the intestine through a bamboo tube and the size will be well controlled.
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Ingredients of 5 kg meat: salt 1 50g, fermented glutinous rice juice 200g, white wine 50g, spiced powder 4g, pepper powder 5g, chili powder 40g, pepper 6g, monosodium glutamate and sugar10g, pork casing 20g, bamboo tube1root.
Add salt and Chinese liquor, mix well and marinate for about 10 minute, and then mix the mash juice, spice powder, Chili powder, pepper powder, pepper powder, monosodium glutamate and white sugar with pork and pickles.
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Tie one end of the casing tightly with cotton thread, put the other end into a bamboo tube, and pour the marinated meat slices into the casing from the mouth of the tube until it is full.
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When filling, use a needle to punch some small holes in the inflated casing to exhaust air and prevent the casing from bursting. After filling a section, tie the sausage tightly with cotton thread and divide it into several sections.
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Hang the filled sausage in a ventilated place to dry, or smoke it with raw materials such as thatch and cypress buds after drying, and the effect is better. The filled sausage can be hung in the sun and ventilated place, dried for more than a week, and then eaten.
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Matters needing attention
Sausages are usually made two months before the Spring Festival and can be used to entertain friends and family during the Spring Festival!
If there is no bamboo tube at home, you can choose the end of the mineral water bottle to pour a little meat.
When pouring, use a needle to punch a number of small holes in the inflated casing to exhaust air and prevent the casing from bursting.