Raw material pork (rear buttock skinless), pig intestine. Salt, monosodium glutamate, pepper, pepper, chili pepper, white wine, sugar.

Production process

1: the skinned pork with warm water, wash, the meat surface water dry, the fat and lean meat separate, respectively, into 1CM diced meat, in separate porcelain into different irrigation.

2: according to personal taste into the salt, monosodium glutamate, pepper, pepper, chili pepper. White wine, sugar and other ingredients, mix well, cover and marinate for 8 - 10 hours. As lean meat is easy to taste, fat meat greasy, often fat meat first marinated 1 - 2 hours.

3: In the process of curing, we can do sausage. The small intestine with warm water with a small amount of salt or alkali cleaning,

But salt and alkali should not be put too much, that will make the small intestine become brittle, easy to destroy when we scrape the intestine. After cleaning the small intestine into a flat hard place, with a stainless steel ruler or knife with uniform force to scrape the small intestine from top to bottom, until hanging to seem to be transparent, in the beginning of the water inside and outside rinse, rinse clean hedge water, so that the sausage is ready.

4: the cured fat and lean meat mixed and stirred evenly, with one end of the enteric coating over the funnel, the stirred meat into the enteric coating, filled with the whole root, the first with a thin rope will be the end of the enteric coating tied, and then knead the intestinal body, so that canned intestinal body of uniform thickness. Remember not to fill too full, so that in the future drying process will be violent, and not too loose or leave air, then wait until the sausage molding time will be too ugly, do not look good. Will be filled with good intestines did not interval 10 - 20CM with a thin rope tied into a small section, the bottom of each small section with a needle to tie a small hole, the excess water and air to stay out, and then take out in the sunny place in the sun for 3 - 4 days, in the hanging to a ventilated high place. Generally it is dried under the eaves. Generally need about 15 days, so the sausage will be made successfully

90 kilograms of lean pork, 5 kilograms of sugar, 10 kilograms of fat pork, 3 kilograms of salt, 200 grams of monosodium glutamate (MSG), 750 grams of white wine, fresh ginger (or garlic) 150 grams of puree.

Making method?

1, dicing: the lean meat first smooth silk cut into slices, then cut into strips of meat, and finally cut into 0.5 cm of small square dices.

2, rinsing: lean meat diced with 1% concentration of salt water soaking, regular stirring, prompting the blood to accelerate the dissolution of water to reduce the oxidation of the finished product and color darkening. 2 hours later to remove the dirty brine, and then soak in brine for 6-8 hours, and finally rinsed, filtered dry. Fatty meat diced with boiling water immediately after washing with cool water and dry.

3, marinade: wash the fat, lean meat mixed, connected to the proportion of seasoning mix, marinate for about 8 hours. Turn up and down every 2 hours to make the seasoning uniform, marinate against high temperature, sunshine sprinkling, anti-fly and dust pollution.

4, skin sausage: salt, dry sausage first soaked in warm water for about 15 minutes, after softening inside and outside the rinse again, another soaked in water spare, soak the water temperature should not be too high, so as not to affect the strength of the sausage. Sleeve the casing from one end on the funnel mouth (or skin sausage machine tube mouth), set to the end, let the air out, tie it up, and then fill the diced meat into the casing, fill the diced meat while releasing the casing from the mouth, and then tie up the port after filling the whole casing, and then finally wing knots according to the length of about 15 centimeters and divide it into small segments.

5, drying: filling and tying good sausage hanging in the ventilation to make it dry about half a month, with a finger pinch test to not obvious deformation to the degree. Can not be exposed to the sun, otherwise the fat meat to set the oil flavor, lean meat color deepening.

6, preservation: keep clean and not stained with dust, covered with a food bag, do not tie the bag hanging upside down, both dust and breathable will not grow mold. Food first steamed and cooled after slicing, delicious flavor.

1. With good wild mountain pork pork (fat and lean ratio of 2), with chili pepper, pepper, high quality white wine, sugar, salt, according to a certain proportion of together, stirring, code taste marinade 2-3 hours.

2. Put the marinated meat into the washed sausage, filled every 20 centimeters or so and then bolted with a string, and finally with a bamboo stick in the outside of the sausage at equal distances from the eyelets, to let go of the air inside the intestine.

3. Place the freshly filled sausages in a ventilated area to dry for about 1 week to remove excess water.

4. Finally, hang the dried sausage within the sealing ring and smoke it for a day.