Generally speaking, air-dried sausages are better because sausages can't be exposed to the sun. Compared with air drying, sausage is more suitable for shade drying and air drying. However, it is best to dry sausages in the sun for about 3 days. Compared with dark brown, fresh reddish brown is obviously more beautiful and charming. But no matter which way, we must ensure good ventilation, because sausages are afraid of being covered and frozen.

Sausage practice

3000 grams of pork. Slice lean meat into thin strips or slices, and dice fat meat. The ratio of fat to thin is 3: 7, a bag of Shuxiang brand spicy sausage seasoning (200g) and 30 g of high-alcohol liquor. A bag of spicy sausage seasoning can make 6 kg of meat, and the taste alone can make 6.5 kg. Mix a packet of seasoning into the meat. Be sure to put on gloves, stir them up and down, rub them evenly and marinate them for 2 or 3 hours.

6 kg of meat, I prepared a 6-meter-long salted pig casing. Wash the salt on the surface of the shell 1 hour in advance. Soak in cold water to soften, and change water several times in the middle. Then find the opening of the casing, put more water on the water pipe, clean the inner wall of the casing, pour some white wine to soak the casing, and disinfect and deodorize it.

Carefully place the sleeve on the long-handled funnel. Fill some water in the casing or coat some cooking oil on the funnel to increase lubricity and facilitate the casing. Lubricate the casing with water, and gently squeeze out the water after the casing is completed. There is a simple enema machine at home, which stirs the meat to the nozzle, exhausts the air in the casing, and knots the casing.

If it contains a little air, stick it with a toothpick. You can pour 6 pounds of meat in about 20 minutes. Don't pour too much meat, leave room for knots. Tie a knot about 20 cm apart. Feel free to punch holes in the sausage with a toothpick, especially where there is air. From the first day to the third day, hang the sausage in a cool and ventilated place to dry.

Then it can be hung in a sunny and ventilated place for 7- 10 days, depending on the local weather. Wash the noodles, steam them in cages, cool them, and store them in the refrigerator.