1. Dicing: Slice the lean meat, then cut it into strips, and finally cut it into 0.5cm cubes. 2. Bleaching: soak the diced lean meat in 1% salt water, and stir regularly to accelerate blood dissolution, reduce oxidation of finished products, and darken the color. After 2 hours, remove the decontaminated brine, and then soak it in the brine for 6-8 hours. Finally, washing and filtering. Wash the diced fat meat with boiling water, then with cold water and dry it immediately. 4. Sausages: Salt and dried sausages should be soaked in warm water for about 15 minutes, then washed inside and outside, and soaked in clear water for later use. The water temperature should not be too high when soaking, so as not to affect the strength of sausages. Put the casing on the funnel mouth (or the nozzle of the sausage machine) from one end. When the sleeve is placed at the end, let out air and fasten it. Then, pour in the diced meat, while filling the diced meat, and release the casing from the mouth. After the whole casing is filled, fasten the port. Finally, tie the wings according to the length of 15 cm and divide them into small sections. 5. Air-drying: Hang the sausage in a ventilated place and air-dry it for about half a month, and it will not deform obviously when pinched with your fingers. Don't expose yourself to the sun, otherwise the fat will taste bad and the lean meat will darken. 6. Preservation: keep it clean and dust-free, cover it with a food bag, do not hang upside down, and be dust-proof, breathable and moldy. When eating, steam it, let it cool and then slice it. It's delicious.

Production materials: pork (after the bottom is peeled), pig small intestine, salt, monosodium glutamate, pepper, pepper noodles, pepper noodles, liquor and sugar.

Specific steps:

1. Wash the peeled pork with warm water, drain the water on the surface of the meat, separate the fat meat from the lean meat, change it into 1CM diced meat, and put it in different porcelain jars.

2. Add salt, monosodium glutamate, pepper, Chili noodles, Chili noodles, liquor, sugar, etc. Stir well according to personal taste, cover and marinate for 8- 10 hour. Because lean meat is easy to taste and fat meat is greasy, fat meat is often pickled 1-2 hours first.

3. During the curing process, we can make casings. Wash the small intestine with warm water and a small amount of salt or alkali, but it is not advisable to put too much salt and alkali, which will make the small intestine brittle and easy to be destroyed when we scrape it. After cleaning, put the small intestine in a flat and hard place, and scrape the small intestine evenly from top to bottom with a stainless steel ruler or knife until it looks transparent. At first, rinse outside the water, then rinse with water, so that the intestines are clean.

4. Mix and stir the marinated fat and lean meat evenly, cover the funnel with one end of the casing, pour the stirred meat into the casing, and after filling the whole piece, first tie the bottom of the casing tightly with a string, and then knead the casing by hand to make the casing of the can uniform in thickness. Remember not to fill it too full, so it will be violent in the future drying process, and it should not be too loose or leave air, so the sausage will be too ugly when it is formed. Not pretty. Tie the filled sausage into small pieces at the distance of 10-20 cm, and tie a small hole at the bottom of each piece with a needle to leave excess water and air. Then take it out and put it in a sunny place for 3-4 days, and hang it in a ventilated place. Generally, it takes about 15 days to dry under the eaves to make sausages.

Exercise 2

Materials required:

5000 grams of pork, 75 grams of pepper noodles, 0/25 grams of sugar/kloc-,50 grams of white wine, 50 grams of spiced powder, a small amount of pepper, a small amount of chicken essence, and a small amount of clean cotton thread or string for casing.

Specific steps:

1. Cut pork (the ratio of fat to thin is 3: 7) into strips. Meat treaty 1 cm wide and 3 cm long.

2. Put all seasonings into the sliced meat strips, mix well and marinate for 12-24 hours.

3. Wash the bought casing. The shell is not easy to clean. It will be better to add baking soda when cleaning, and dry the washed casing for later use.

4. If there is a special tool for filling sausages, it is best. If not, find a bottle of Coca-Cola and cut it from 1/3. The upper part of the bottle can be used as a tool for filling sausages.

After the meat is marinated, you can start filling sausages. Put one end of the casing on the bottle mouth of the homemade coke bottle, and tie the other end tightly to prevent the injected meat from leaking out. Then, pour the marinated meat into the casing piece by piece from the coke bottle, and the meat poured into the casing will be washed down by hand to fill the casing. This process is troublesome, and it will be easier if there are tools for filling sausages. When the casing is almost full, push the meat strips into the casing with chopsticks to ensure that the casing is full up and down. Finally, tie the casing tightly and seal it.

6. After the whole sausage is filled, punch some small holes on the surface of the sausage with a toothpick to facilitate ventilation, and then segment it with a thread, about 15 cm long. Tie each section tightly with thread, so be sure to tie it tightly, otherwise the sausage will easily fall apart when cooking.

7. Even if the sausage is basically finished, put it in a cool and ventilated place to dry, and you can eat it in a week. If the sausage is dried outdoors, it must be taken back indoors at night to prevent the dew from wetting the sausage. When eating, take a proper amount of sausage, slice it in water, or fry it. If possible, it would be better to smoke sausages with cypress branches. Specifically, after drying the sausage for 3-5 days, hang the sausage in a sealed container (such as a big iron bucket), make a fire under the bucket, put the cypress branch (and some dried orange peel) in the bottom of the bucket, and smoke the heated cypress branch for one day. Smoked sausages or bacon will be especially fragrant.

90 kg lean pork, 5 kg sugar, 0/0 kg fat pork/kloc-,3 kg refined salt, 200 g monosodium glutamate, 750 g white wine, 0/50 g ginger powder/kloc-(or mashed garlic).