How to make sausages in summer

Sausages can be made with a dryer in summer. Sausage needs temperature, which is generally around 10 degrees. Sausages go bad easily if the temperature is too high in summer. When making sausages in summer, you can choose a dryer to dry them, which not only saves time, but also is not afraid of sausage deterioration caused by high temperature. Here are some practices:

Preparation materials: plum meat 600-800g, red rice flour 2 liang, Erguotou or kaoliang spirit, salt 1.5 teaspoon, sugar 1 teaspoon, soy sauce (Lee Kum Kee) 3-4 tablespoons, garlic powder, pepper powder (if you want to eat spicy Chili powder) and pork sausage bag/kloc-.

Production steps:

1, prepare ingredients

2. Separate the fat meat from the lean meat, cut the lean meat into strips and cut the fat meat into pieces.

3. Put the processed meat together, add red rice powder, soy sauce, salt, sugar, garlic powder and pepper powder (Chili powder can be put if you like spicy food), grab it evenly with your hands, cover it with plastic wrap and marinate for 2 hours.

4. Prepare the pig casing, put it into a basin to wash away the salt and soak it with two drops of white vinegar.

5. Place the soaked casing on the catheter of the enema tool.

6. Put the meat for two hours into the nozzle.

7. Hold the nozzle to control the meat flow and press the meat into the casing with an enema tool. Pay attention to the air coming in. When filling, puncture the casing with a toothpick to make the air flow out.

8. Knot each paragraph with a string, depending on your hobby.

9. Stick a few small holes in the back of the filled intestine with a toothpick.

10, and put it in a dryer at 55℃ for 8 hours.

1 1, finished product drawing