2. First put the fat pig in front of the meat, and open it in 28 or 28. Wash the slices.
Step 3 prepare seasoning. (Liquor, salt, sugar, pepper noodles, pepper noodles, monosodium glutamate, spice powder)
4. Add the white wine into the meat slices and stir well.
5. Sprinkle salt, pepper noodles, pepper noodles, monosodium glutamate, sugar, spice powder and evenly on the meat slices and mix well.
6. Inject code.
7. Prepare enema tools.
8. pour sausages. The puncture hole is deflated and tied into a knot.
9. Hang it in a ventilated place to dry for about half a month. It will be cooked in 20 minutes when you eat it, and then slice it when it is cold.
10, if you like the smell of smoke, you can dry-smoke the sausage. First put a piece of tin foil paper in the iron pot, then grab four chaff shells and spread them evenly on the tin foil paper.
1 1, put it on the grill.
12, put away the sausages to be smoked. Because it is smoked at home, not much at a time. You can smoke several times if you do too much. A certain amount of chaff should be added after each fumigation.
13, cover a suitable pot as the lid. Use medium fire first, change to medium fire when there is smoke, and smoke for 30 minutes. Remember to adjust the exhaust capacity of the range hood to the maximum.
14. The cured sausage is bright red. You can eat it in the air for a few days. Chongqing people like to eat smoked sausages.