How to make air-dried sausage

Are you exhausted from work every day? Sleep like a pig on weekends? Such a life will sooner or later deprive you of your health. Although working five days a week is hard, shouldn’t you reward your stomach on the weekend? At this time, you need to feel at ease and make yourself some delicious dishes. For this, I will introduce to you the method of making air-dried cured sausage.

1. 1000g pork fat, small intestine.

2.12 Rub the small intestine with fine salt and rinse it with clean water for later use. Slice the prepared fat meat for later use.

3.21 Put the chopped pork into a bowl, add salt, chili powder, cumin powder, chicken essence, cooking wine, starch, soy sauce and sugar in turn, mix well and let it sit for about an hour.

4. After the pork is mixed, prepare some thread for tying the small intestine.

5. Tie the cleaned small intestine with thread

6.1Fill the casings and tie the mouth with thread. Tie the two ends of the filled sausages with thread, as shown in the picture.

7.2 Stuff the mixed meat slices into the small intestine one by one, fill the casing, and use a bud net to poke a few small holes in the casing to expel the air.

8. Hang the stuffed sausages in a ventilated place.

9. Dry in the sun for more than 20 days, the time depends on the weather.

10. Dry-dried sausages.

Air-dried cured sausage may seem complicated, but if you actually try it, you’ll find it’s not difficult at all. The key is that you must master the specific steps and methods before you do it.