How to dry the freshly poured sausage? Winter itself is the time for enema, but for us novices, we are always in a hurry. Just this time, a friend asked us how to dry the sausage.
Raw materials: proper amount of casing, 6 kg lean pork and 4 kg fat pork
Seasoning: 250g cooking wine, 50g green onion and ginger, 5g pepper powder, 50g salt, 50g monosodium glutamate
Method:
1. Dice lean meat and fat meat, mix onion, ginger, salt and cooking wine together and marinate.
2. Poke into the wall of the casing and separate it with air at intervals of 3-5 cm.
3. Hang the sausage in a well ventilated place to dry for more than 15 days.
I don't know if you have noticed that the sausage casing is too tight during enema. It may burst when you want to steam it later. Just poured sausage as long as it is placed in a highly ventilated place to dry for more than half a month.