First, the main ingredients:

77 Jin of lean meat, 0/5 Jin of fat meat/kloc-,8 Jin of potato starch (whole fat meat is salted), and No.8 casing.

Second, curing material:

2.3-2.5kg of salt, 0/5g of sodium nitrite/kloc-and 0/00g of sodium isoVC/kloc-.

Third, mix the stuffing:

20g of monosodium glutamate, 200g of sugar, 70g of pepper, 500g of emulsifier, 0/5g of monascus powder/kloc-,and 2-garlic.

3 kg (mashed)

Process flow:

1. Choose meat: choose lean meat without tendons.

2. Acid discharge: the newly killed pigs are left for 5-6 hours.

3. Shaving tendon: Cut the lean muscle into large slices and the fat meat into cubes.

4. Pickling: mix the marinating materials evenly, dilute with a small amount, spread the marinating materials and nitrate evenly on the meat and put them in a pot.

Spread layer by layer, then seal it with plastic film and marinate it for 24-72 hours. (Pickled meat is touched by hand.

Hard, dark red in color)

5. Cut the meat and stir the meat with a meat mixer, and use a No.6 grate.

6. Mix the stuffing: first mix the meat and put in 8 kg of mung bean starch, dilute it with 20 kg of water and gradually add it to the stuffing.

Add the ingredients of the stuffing, diced fat meat and 300 grams of refined pork paste, and finally stir the stuffing by hand and pound it to the inside.

Bubble.

7. Pouring: put the meat stuffing into an enema machine, so that there are no bubbles inside, so that the length of each section is uniform, and finally hang it on a bamboo pole.

Hang it in the air for a while.

8. First baking: put it in an oven, and mix it with wood at the bottom of the oven (note: pine is not allowed, but fruit wood is preferred) and smoke it with open flame.

Roast, the flame should be1-1.5 meters away from the casing, and it is better to combine the casing with the meat when roasting, and the surface is shiny and dry by hand.

9. Boiling: Boil the water to 90 degrees, tie the sausage with string (easy to get out of the pot) and put it in the pot.

The water temperature is 85 degrees, and it is boiled for 30 minutes.

10. the second baking: firstly, bake with open fire, so that the intestinal moisture is discharged, the intestinal body is shiny, and the skin is dry by hand.

When wrinkles appear, smoke instead (keep the furnace temperature at 85 degrees), press the fire with a saw, close the oven door and stew for 12 hours.

Just an hour. Note: the enema should be full and there should be no bubbles.