Ingredients

Main Ingredients

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Pork 10 pounds

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Pork sausage 1000 grams

Seasoning

Salt

100 grams

Soy Sauce

500 grams

White wine

100g

Sugar

100g

Sausage material

Appropriate

Homemade air-dried sausage practice

1. night will be 10 pounds of elbow meat (preferably choose 2 points of fat, 8 points of lean meat), put in the refrigerator freezer, cut in the morning will be good to cut some, but also let the meat seller to help you stranded good. Cut the meat when the fat into dices, lean meat cut into strips

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2. sausage material two small packets (a lot of places sell it), 100 grams of white wine, 100 grams of sugar, 500 grams of soy sauce (I use 400 grams of flavor plus 100 grams of soy sauce), 100 grams of salt. Pour into the meat and mix the meat well. There's no need to use my method haha as the sausage seasoning packets are different. Sausage seasoning is available in many places and online, so you can season the meat according to the ratio of ingredients provided in the sausage seasoning.

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3. The meat should be marinated for one to two hours

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4. Wash the sausage casings, and it's best to rinse the inside as well. Tie up one end of the casings and find a large funnel, which is available at the grocery store for 2 dollars a piece, and place the casings over the funnel

5. Find a pot and place the The funnel is placed in the basin, and then the meat is placed in the funnel

6. Put on disposable gloves, and push down directly with your hands. Fill it for a while, pinch it down with your hand to make the meat tighter, but don't push it too hard, it's easy to squeeze through the intestinal coating

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7. You can use a toothpick to tie it in the place where there is air

8. Twist it every ten centimeters or so, and then cut it off from here later on when you eat it. Lastly, tie a knot on the head

9. In each intestine are tied on a few small holes, you can put in a cool place to dry, it is best to choose a place where the temperature is relatively low

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10. 20 days or so can be eaten. If you can't eat it all at once, you can continue to dry it in a room with a lower temperature or put it in the freezer, and then slice it directly when you eat it

Cuisine Features

This kind of air-dried sausage is filled in the house every year, and it is also considered to be a hard dish for the Chinese New Year treating the guests. The first is simple and convenient (direct slicing can be photographed), the second is easy to save, put the refrigerator frozen can be stored for a year long.

Last year, I also made my own sausage, because of the improper technique, I was able to make it to two o'clock in the night. (Good weak) Now many enema store queue to line up four or five hours, in fact, at home enema, 10 pounds of meat 3 hours can be done. Cutting meat for an hour (the store gives the best if the meat is twisted), curing meat for an hour, enema for an hour.