Fill sausage, 10 Jin of meat with how much salt? Keep in mind the five skills, fresh and delicious, resistant to release and not moldy.

Fill the sausage with 10 Jin of meat and put 125 g of salt. Keep in mind the five skills, delicious and mildew-proof. Five strokes: choose front leg meat, dry water, salt, put white wine and dry it.

1, choose front leg meat

First of all, the choice of pork, pure lean meat will be particularly difficult to make, pork belly will be fatter if it is made, so it is the best choice to choose front leg meat, which tastes tender. The choice of meat, the choice of front leg meat is the first skill.

Step 2 dry the water

Generally meat is not washed when it is processed outside. On the one hand, it is afraid of deterioration. On the other hand, it is to save time. But when cooking at home, you should clean it, but you should use cold water when cleaning it, and dry the water on the surface after washing. This is the second skill.

3, the amount of salt

Add seasoning to the meat. /kloc-how much salt is appropriate for 0/0 kg of pork? Share a proportion that is neither salty nor light, nor easy to go bad. 125g salt is most suitable for 10 kg meat. This is the third skill.

Step 4 put white wine

After the meat stuffing is done, it is necessary to put high alcohol in it, so that the sausage made is not easy to go bad. This is the fourth skill.

5. Drying

The sausage needs to be taken outside to dry. First, you need to put it in the sun for 3 days, then you need to take it to a cool place to avoid contact with the sun, and then you need to bask in it for about 10 days until it is completely dry, so you can eat it. Sunbathing first and then drying in the shade will taste better. This is the fifth skill.