Ribs sausage a catty is recommended to put 14 grams of salt. Because the sodium content of chicken essence, dark soy sauce, soy sauce is about half of the salt, so for example, 1 pound of meat put 2 grams of chicken essence, you only need to put 14 grams of salt.

Rib sausage production method steps:

Input preparation: 5 kg of pork, 70 grams of salt, 10 grams of chicken essence, 150 ml of white wine, 80 grams of sugar, 40 grams of chili powder, 25 grams of pepper powder, 5 grams of turmeric powder, 15 grams of thirteen spice powder (10 grams of star anise, 10 grams of cumin, 5 grams of peppercorns, 3 grams of cloves, 4 grams of grass jelly, 8 grams of licorice, 5 grams of Sannai, Granules 6 grams, 3 grams of nutmeg, 3 grams of Angelica dahurica, 5 grams of cinnamon, 8 grams of allspice, 6 grams of tangerine peel all broken, take 15 grams can be).

Sausage practice: first of all, the pork with water rinse 2 times, and then get the sun, the surface of the water dry, the bacon cut into 0.3 cm thick slices, and then salt, chicken essence, white wine, sugar, chili powder, pepper powder, turmeric powder, thirteen spices powder all put into the pork slices and mix well, and finally will be poured into the pork intestines can be slices of meat.

Sun sausage method: sausage irrigation is good, the sausage will be marinated for 3 days, and then put the sausage into the sun for 3 days, 3 days later, with a toothpick in the sausage on the 5-10 holes, and then the sausage will be in the sun for 5-10 days until the sausage is completely sun-dried and can be eaten.

Preservation of sausage method: sun-dried sausage, not directly into the refrigerator or frozen, because these two methods will lead to sausage flavor, the correct practice will be dripping a little white wine to the sausage, and then put the sausage into a sealed altar can be preserved, because this method of preservation of sausage, you can prevent the loss of water in the sausage, so that the sausage does not change flavor.