How to make homemade sausage sour? First of all, you need to consider whether you have not dried it. Second, what's the difference between your preservation method and the one you use.
Raw materials: 10 jin of pork hind legs, 2-3 Jin of vermicelli (small intestine)
Method:
Pickling: wash the meat, cut the large pieces of meat into long strips, and then cut them into small pieces or thin slices (full 1 large basin! Hands will be tired, fingers will be blistered), add 2 liang of raw soy sauce, 2 liang of refined salt, 5 liang of white sugar, 3 liang of high-level liquor, grind a large piece of ginger into a antler, and squeeze out ginger juice, 13 spices, 1 tbsp and pepper. It's not easy for me to use Guilin wine. Some people say that the pickled meat with soy sauce will turn sour, I put a little. If you don't like it, don't put it. Put the salt in three Liang.
Hang the sausage in the sun for two to three days, and then hang it in a dry and ventilated place (such as your balcony) to dry for about five to ten days. The sausage turns dark red, and the casing turns wrinkled. You can eat it. Like to eat smoked flavor can be slightly smoked, there is a special flavor. Sausages in about five days are the best. The sausage in the freezer can be stored in the sun.
Sihai cuisine skills: Generally speaking, the practice of sausage is skilful. It's fixed to put as much salt as possible. What's more, it needs nitric acid. If nitric acid doesn't have a great influence on air drying, it's necessary to put it.