Pork leg meat (thin and fat are separated, preferably without pork belly) is about 10 kg 2 Liang (fat and thin is 2:8 or 3:7).

Chili noodles (generally spicy, not super spicy) 60- 100g (I put 100g to make it slightly spicy).

Pepper noodles 30- 100g (I only put about 40g of Titian)

Fine salt is about 120- 150g.

White wine (except yellow wine) 50-100g

1-2 tablespoons pepper

Ginger slices (pick out the bacon and don't pour it in) n slices (the thicker the slice, the better, otherwise it's not easy to pick)

I didn't add fine sugar, according to my personal preference.

I didn't add soy sauce, according to personal preference.

Peel raw peanuts 1-2 kg (I put 2 kg, according to my preference)

Pig casing or sheep casing (pig casing is thick and easy to fill) is suitable.

Sichuan spicy peanut sausage?

Wash the meat, drain the water, and cut the lean meat and fat meat into cubes or slices with a square of 1cm.

If you want to save labor, you can let the butcher cut it with a machine, but don't grind it into minced meat.

Add Chinese liquor, salt, Zanthoxylum bungeanum, Zanthoxylum bungeanum, Zanthoxylum bungeanum powder and ginger slices into the meat, mix well, stand for 20 minutes and pick out ginger slices. After 10 minute, pour the meat, or pour it several hours later.

Don't marinate the ginger slices in the meat for too long. Be sure to pick them out. You can't pour them together, or the meat will turn sour. Add white wine instead of yellow wine, because yellow wine will turn sour. )

When curing meat, treat pig casings. I bought it from a treasure, so I washed it, washed the inner wall with water, and then drained it slightly.

Then I started to fill it out. The boss gave me an inflatable tube, which is quite useful. I stuffed the meat in, neither too loose nor too tight. I stuck a thick needle on it while inserting it, and then cut the sausage into sections with cotton thread, about 10- 15cm.

There is something wrong with the lighting. The sausage is a little orange, not as brown as the picture shows.

Air-dry the filled sausage outside the window for 3 days, then air-dry it in a ventilated place indoors for 2-3 weeks, then freeze it and take it out when you want to eat it.

This air-dried for 3 days. I made one and tasted it. The meat is not as dry as the wind. It's just slightly spicy, not very spicy. This time I put 150g salt, which is acceptable. If I eat too much, I feel a little salty. I will play 120- 130g next time.

skill

1, pig casing is thicker than sheep casing and easier to fill.

2. You must not use yellow wine, but use white wine. The higher the concentration, the better. You can use Erguotou, which is cheap and easy to use.

3. if ginger is added to the meat to remove the fishy smell, it will be picked out after a period of pickling, and it will become sour if it is not poured in. Therefore, when cutting ginger, cut it into large pieces and cut it as thick as possible for easy picking.