You can use the dryer to make sausages in summer. There is a requirement on the temperature when making sausages, which is generally about 10℃. If the temperature is too high in summer, sausages will easily deteriorate. When making sausages in summer, you can choose a dryer to dry them, which saves time and is not afraid that sausages will rot due to high temperature. Here are the practices:

Preparation materials: 600-800g of plum meat, 2 liang of red yeast rice powder, Erguotou or kaoliang spirit, 1.5 teaspoon of salt, 1 teaspoon of sugar, 3-4 tablespoons of soy sauce (Lee Kum Kee), garlic powder and pepper powder (with Chili powder if you want to eat spicy food), and pork casing bag. Take it out 1 strip.

Production steps:

1, prepare the ingredients

2. Separate the fat and thin meat, cut the lean meat into strips, and cut the fat meat into pieces.

3. Put the processed meat together, add red yeast rice powder, soy sauce, salt, sugar, garlic powder and pepper powder (Chili powder can be put if you like spicy food), grab it evenly with your hands, cover it with plastic wrap and marinate for 2 hours.

4. Prepare the pig casing, put it in a basin to wash off the salt, and soak it with two drops of white vinegar.

5. Put the soaked casing on the tube of enema tool.

6, put two hours of meat into the nozzle.

7. Hold the nozzle to control the meat flow and press the meat into the casing with enema tool. Pay attention to the fact that air enters, and puncture the casing with a toothpick while filling to make the gas flow out.

8. tie a knot with a string for each small section, depending on your hobbies.

9. Stick a few small holes in the back of the filled intestine with a toothpick.

10, put it in a dryer at 55℃ for 8 hours.

1 1, finished product drawing