Its spicy sausage is smoked with cypress branches and fruit trees, and the ratio of lean meat to fat meat in each stage is strictly controlled at 6/4. It is made with pig's front meat, with exquisite ingredients and strict control of smoking and baking temperature and humidity. It has a rich and unique flavor, outstanding spicy flavor and endless aftertaste, and is a good product in daily life and festivals.
Precautions:
1, the best ratio of fat to thin meat for making sausages is 3: 7. The ratio of fat to thin meat can be adjusted according to your own preferences, but it should not be too thin. If it is too thin, sausages will taste firewood.
2. The dried sausage can be stored in a cool and ventilated place for a winter. After the weather gets warmer, the leftover sausage can be put into the freezer of the refrigerator and frozen to prevent deterioration. You can also put the sausage in the refrigerator after drying water to prevent it from drying for too long and its taste is not moist.
3. Pouring sausages You can take the marinated meat and washed casing to a place where sausages are specially poured, and ask someone to pour them on your behalf, which will save a lot of trouble.
4. Sausage production is suitable for wet and cool places such as Sichuan. The climate in the north is too cold outdoors and too hot indoors, which is not suitable for making sausages.
5. Casings can be bought in places where pork is sold in the free market.
6. Pork (fat and thin): Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.