How long does it take to smoke sausages?

Materials: pig forelegs 10 kg, 0.5 pig small intestines.

Accessories: 3.0 taels of salt, pepper powder, 2.0 taels of pepper powder and 2.0 taels of spiced powder.

The practice of smoking sausages

1

Cut the fat 3:7 front leg meat into pieces.

2

Mix all the ingredients with the sliced meat. You can add more or less salt and pepper according to your salty taste. Leave it overnight and marinate it for taste.

three

Prepare clean pig small intestine.

four

The inclined incision of the mineral water bottle is funnel-shaped. Put one end of the small intestine on the bottle mouth and pour the marinated meat into the intestine. Be sure to fill the meat tightly, or it will wither when it dries.

five

A short line and a long line (convenient for hanging) should be tied tightly, and a toothpick should be used where there is air.

six

This sausage has been smoked for two weeks and has been put in the refrigerator. Smoked for too long and too hard, not very delicious. Two weeks is just right.

seven

Wash with two sections of warm water, steam and slice, or fry.

skill

Salt can be adjusted according to personal salinity. If you can't smoke, you can dry it in a dry place.