Northeastern air-dried sausage practice is as follows:

Preparation materials: 2500 grams of pork, seasoning salt 50 grams, 30 grams of chicken essence, soy sauce, 15 grams of five-spice powder, 150 grams of sugar in the Yuanzhen

Steps:

1, bought the meat do not need to wash the meat directly cut small dices to add five-spice powder.

2, add black pepper and salt.

3, add chicken essence and sugar.

4, add soy sauce.

5: Add wine and stir well to marinate for 30 minutes.

6: Wash the intestines and soak them in water and set aside.

7, marinate after the completion of again stirring to make it better flavor.

8, tie one end of the casing in a knot.

9, the other end of the set in the meat funnel, I used a manual enema machine, no home with chopsticks directly into the meat can be sent.

10, irrigation is completed according to their desired length in the separation of the place to rotate a few times can not have to use the rope knot.

11, the irrigation of the sausage hanging in a cool ventilated place to air-dry 4-7 days can be placed in the refrigerator frozen storage.