Accessories:
0/30g of salt/kloc-,50g of chilli powder, 30g of pepper powder, 50g of sugar, 5g of shisanxiang and 3g of monascus powder,
High-alcohol liquor 1 10 ml, washed casing, coarse cotton thread.
Steps:
Fresh pork is peeled.
Slice the meat, especially the fat.
Seasoning, pepper powder, Chili powder, thirteen spices, high-alcohol liquor, salt.
Seasoning.
Add seasonings in turn.
Stir well.
Keep kneading. Okay! Let the seasoning taste and marinate for 3-4 hours.
Soak the casing in water for fifteen minutes, and rinse it with water for later use.
Repair tools.
Put on a casing that has been squeezed out of water, tie a knot at the top of the casing, put the meat into the funnel of the meat grinder, easily rotate the shaft, and the meat will flow into the casing along the bearing.
Continue to turn the handle, squeeze while doing it, and use gentle methods to avoid bursting the shell.
Finally, spread it evenly, squeeze it evenly, tie a cotton thread, tie a small hole with a bamboo toothpick, and exhaust.
Tiles continue to dry, two to three days, you can hang.
Just air-dry on the balcony for half a month.
Note: there must be fat in the enema, but not too much, because lean meat will slowly dehydrate during the drying process, and fat will not. If you put too much fat, you will find that there seems to be no lean meat when you can eat it.
If you don't have such a machine at home, you can find a wire core with a larger coil, or you can put a sleeve on it as long as one end is thick and the other end is thin. There is no hard and fast requirement. The more handmade, the better. Grab a handful of meat and stuff it into a bucket, then poke it with chopsticks.
If there is gas in the casing during enema, stick it with a needle or toothpick.
Don't fill the intestine too loosely, it's too loose, and it looks ugly and shriveled after air drying.
Pork slices or slices must be fully stirred after the ingredients are mixed, then marinated for several hours before filling and then poured into the casing. Squeeze out air when filling, and don't hang the sausage cooked on the first day. Sausages should be hung in a ventilated place after drying on the board 1- 12 days. Generally speaking, this step should not be followed. Wish you success!
The practice of Sichuan spicy sausage ingredients: ten pounds of pork legs and three or two peppers.
Steps:
Clean the small intestine and scrape off excess fat with chopsticks.
Then put it in water to see if the small intestine is broken. Then put salt to clean.
Prepare the pork leg and cut it into pieces.
Prepare a mineral water bottle cap. Cut off the extra parts and keep only the circle on the head.
Slice the meat and add the seasoning. Ginger, garlic, pepper, pepper, sugar, cooking wine, star anise.
Salt, monosodium glutamate and chicken essence, stir well.
Sausages are being packed. One piece is wrapped, tied with a bandage (or thread) and pricked with a needle several times.
Sausage stuffing
This is loaded.
Dry the water on the bamboo pole and bask in the sun.
The delicious sausage is ready. Is it beautiful?
Go ahead and eat it in a few days. It's smoked.