Storage: stored in a dry and cool place at room temperature below 20 degrees, can be placed in a ventilated place, the refrigerator is better.
A, production method
The main raw material of sausage: pork (fat and lean ratio of: 3 to 7) for the farmers to feed their own lean pork buttocks (earth pork, never feed, hormone-based food pig pig).
Accessories are chili pepper, pepper, high-quality white wine, sugar, refined salt, sausage and so on.
Pork slices, according to a certain proportion of auxiliary ingredients such as stirring, code flavor marinade for 2-3 hours, cleaned sausage casing spare, into the cured meat, loaded with meat to be loaded with full and compact, loaded every 20 centimeters or so and then bolted with a cord, and finally with a bamboo skewer in the outside of the sausage at equal distances from the piercing, to drain the intestines of the air. Let the sausages dry in a ventilated place for 2-3 days to remove excess water.
Prepared sawdust noodles, 忮 cypress lit, with sawdust noodles pressed out, and finally hang the sausage in a pre-made a bracket in the sealing ring in the territory of the smoke. Time is about a day.
Two, edible methods
Can also be added according to the eating habits of condiments steamed, fried, baked can be.
Original flavor: the sausage soaked in rice water and washed and steamed or boiled, to be cooled and cut into slices diagonally, without any condiments, the real original flavor full of aroma. After you taste it, you will still want to buy it, and it will become a delicious food for you to entertain your friends and relatives and share with others! The flavor of this slow-smoked preserved meat products is the most authentic, which is the authentic Tujia preserved meat.