Spareribs sausage (slightly spicy flavor) - different sausage, handmade(pai gu xiang chang wei ma la kou wei bu yi yang de xiang chang quan shou gong )

Spareribs sausage (slightly spicy flavor) - different sausage, handmade

Introduction:

"In Sichuan, every family makes bacon and sausage before the Spring Festival every year. In rural areas, every family makes bacon from pigs that have been fed for one year, and they can eat it for one year next year. So cured meat is an indispensable delicacy for every family on New Year's Eve. "

Production steps:

Step 1: choose the ribs of grain pig is the key to the final taste

Step 2: cut the ribs into 7cm pieces

Step 3: make all kinds of seasonings into flavor, stir evenly every 15 minutes and marinate for one hour

Step 4: manually pour the ribs into the natural casing

Step 5: natural drying for 6 days to achieve a certain degree of dryness

Step 6: Baiya is traditionally used in Sichuan. After smoking, there is a hint of Bai Ya fragrance

Step 7: after fumigation, the color is bright, hang it in a cool and ventilated place and keep it dry

Step 8: steam for half an hour

Step 9: delicious bone and meat, very special cured meat.

Materials required:

Pork ribs: 10 jin

MSG: 0.3 Liang

Sugar: 1 liang

Zanthoxylum bungeanum: right amount

Edible salt: 1.6 Liang

Baijiu: 1 two

Spices: moderate

Pepper: right amount

Note: choose food to feed local pigs, ribs in the process of slaughtering should be smooth incision, otherwise it is easy to pierce the casing.

Production difficulty: Advanced

Process: others

Production time: several days

Taste: slightly spicy

Chinese PinYin : Pai Gu Xiang Chang Wei Ma La Kou Wei Bu Yi Yang De Xiang Chang Quan Shou Gong