What is the specific curing formula for barbecue kebabs? Please give me more advice.

The practice of Uygur kebab introduces the food and its function in detail: home cooking recipes.

Production materials of Uygur mutton kebabs: Ingredients: 500g lean mutton.

Accessories: salt 15g, pepper 5g, sesame 50g, fennel 3g, cumin 5g, pepper powder 5g, chopped green onion 25g, egg 1 5g, flour 15g, and a little seasoning (Chili powder). Features: brown color, rich meat flavor and greasy. Teach you how to make Uighur kebabs and how to make them delicious. 1. Remove fascia from lean mutton, wash blood, cut into small pieces, put into a pot, add salt, sesame, pepper, cumin, fennel, onion, pepper powder, egg (scattered), flour and monosodium glutamate, knead well and marinate for 2 hours. 2. Squeeze small pieces of mutton wrapped in thick paste seasoning into bamboo sticks by hand (each string can wear 8 ~ 10 pieces). 3. Place the mutton kebabs horizontally on the sizzling charcoal stove, stir fry and bake until both sides are cooked until the oil comes out (sprinkle a little Chili powder if you like spicy food). 4. Manufacture of charcoal stove: cut off the barrel of the old iron cylinder, leaving about 20 cm at the bottom of the cylinder, and put charcoal in it.