There is fat and lean meat in sausage, so it is fragrant. Cut the meat into large pieces, don't chop it up. The ingredient method is correct according to this amount. There should be no less high-alcohol liquor, which can remove fishy smell, enhance fragrance and ensure quality.

When filling sausages, remember "1 pickling 2 tips". The bacon has no fishy smell, is firm and does not burst, and is too fragrant. Specific ingredients: 10 Jin of meat: 45g of salt, 30g of monosodium glutamate, 50g of sugar150g, 350g of soy sauce, and baijiu1.

Tips 1: casing I use pig casing or sheep casing. According to your preference, buy it and soak it in white wine and tie a knot at one end. I use a homemade simple enema tool. You can also buy an enema device online for more than ten yuan, and tie a knot at the other end. That's good, every1.

It's a no-no to directly dry the sausage! Add more 1 step, the bacon has no fishy smell, and the flavor is more sufficient. After filling the sausage, put the sausage in a cool and ventilated place to dry naturally.

Tip 2: When you see the air in the casing, prick an eye with a toothpick and squeeze out the air, so that it will be strong after drying and will not spread when cutting. This step must be paid attention to, which is very important.

You can eat it after drying for 7 days. The answer is yes, but it is easy to break when drying in hot weather, so sausages are only suitable for cold weather.

Personal experience: when filling sausages, the formula of meat stuffing can be adjusted according to your own preferences. No matter whether it is sweet or salty, white wine must be put, which is used to remove fishy smell, prevent corrosion, and increase the shelf life and umami taste. Then the meat must be cut into large pieces, about 1 cm. If it is too big, it will not taste. Don't twist it into meat foam, because it will not be shaped after drying. Remember these two points. Try it quickly.