1. Dicing: Slice the lean meat, then cut it into strips, and finally cut it into 0.5cm cubes.
2. Bleaching: soak the diced lean meat in 1% salt water, and stir regularly to accelerate blood dissolution, reduce oxidation of finished products, and darken the color. After 2 hours, remove the decontaminated brine, and then soak it in the brine for 6-8 hours. Finally, washing and filtering. Wash the diced fat meat with boiling water, then with cold water and dry it immediately.
3. Pickling: Mix the washed fat meat and diced lean meat, add seasoning in proportion and mix well, and marinate for about 8 hours. Turn it up and down every 2 hours to make the seasoning uniform, and prevent high temperature, sunlight, flies and dust pollution during pickling.
4. Sausages: Salt and dried sausages should be soaked in warm water for about 15 minutes, then washed inside and outside, and soaked in clear water for later use. The water temperature should not be too high when soaking, so as not to affect the strength of sausages. Put the casing on the funnel mouth (or the nozzle of the sausage machine) from one end. When the sleeve is placed at the end, let out air and fasten it. Then, pour in the diced meat, while filling the diced meat, and release the casing from the mouth. After the whole casing is filled, fasten the port. Finally, tie the wings according to the length of 15 cm and divide them into small sections.
5. Air-drying: Hang the sausage in a ventilated place and air-dry it for about half a month, and it will not deform obviously when pinched with your fingers. Don't expose yourself to the sun, otherwise the fat will taste bad and the lean meat will darken.
6. Preservation: keep it clean and dust-free, cover it with a food bag, do not hang upside down, and be dust-proof, breathable and moldy. When eating, steam it, let it cool and then slice it. It's delicious.