There are many kinds of air-dried sausages. The following is a Shandong-style recipe:
Main Ingredients
Pork tip: 10 pounds (fat-to-thin ratio 2:8 )
Casings: 10 pieces
Salt: 3 taels
Sugar: 3 taels
Cooked peppercorns: a handful
Cumin: a handful
Accessories
Cumin: half a handful
White wine (56 degrees Erguotou is the most fragrant): 1 and a half
p>Dark soy sauce (for coloring): appropriate amount
Chili powder: appropriate amount
Specific steps
First step
1. Wash the casings and soak them.
Step 2
2. Cut the meat into small pieces. The fat meat can be cut into finer pieces, or the fat meat can be minced.
Step 3
3. Add all the seasonings to the meat and mix evenly.
Step 4
4. Use a funnel to put the mixed meat into the casing.
Step 5
5. After installation, tie it into sections and hang it in a ventilated place to dry for 7 to 10 days.
Step 6
6. Steam the dried intestines in a pot. After the water boils, steam over medium heat for 40 minutes.
Step 7
7. Let cool before slicing and eating.
1. The casings must be rinsed with running water;
2. If there is no funnel, you can make one with a mineral water bottle;
3. The taste is relatively strong , the seasoning can be reduced appropriately, and the storage time will be shorter if there is less salt;
4. It is suitable to make it when the weather is cold, otherwise it will spoil before it is dried.