How to make Sichuan sausage?

The ingredients are: front meat 10 kg, casing, high-alcohol liquor, pepper 160 g (50 g of Vitex negundo, 0/0/0 g of Henan new generation pepper), 40 g of Hanyuan red pepper, 0/25 g of salt and pepper.

The following is the practice of Sichuan sausage:

Preparation materials: 3000g of pork leg, 70g of salt, 30g of pepper powder, 50g of sugar, 30g of Chili powder, 0/00g of white pepper powder/kloc-,0/00g of white wine/kloc-,30g of soy sauce and 3g of red rice powder.

1, prepare the pork leg.

2. Remove the skin.

3. Cut fat and thin separately.

4. Add the listed seasonings, mix well and marinate for 2-4 hours.

5, the casing soaked in water in advance, and finally soaked in wine to taste. In fact, casings can be processed now, and the taste is almost zero.

6, blow the casing open, so that on the one hand, check whether there is a hole, on the other hand, it is easy to cover the enema tube.

7. Put the marinated meat into the enema machine and pour it one by one.

8. After the sausage is filled, puncture the exhaust to make the sausage evenly compacted.

9. Then tie a knot with cotton thread one by one, with arbitrary length.

10, dry on the balcony until it feels slightly dry.

1 1, the cut dry sausage can be stored in the refrigerator for a long time without deterioration or taste change.