Wide Weenie
By VicentaLakin
It's time for salami again in the winter, and this year we made some wide-range sausages. You pick your own meat, you eat it. A wide variety of salami is not only available for cooking, but also especially suitable for cooking. I made this sausage to cook for my son。
Recipe Recommendations
- salty and sweet
- pickled
- several days
- ordinary
Steps for Wide Weenie
1
I chose front leg meat. The weight ratio is about 3.7
2
Slice the fat in a single piece and put it in sugar pickles for about an hour
3
And the skinny part
4
Put all the fatty in the pot and pour white wine. It's best for a wide salami, but without it, I'll use it. It's made by a factory。
5
Add special graders and salt, and sugar is mixed into fat。
6
It's even. It's half a day
7
Pickled meat
8
Salted intestines
9
Squeeze it on the water dragon's head
10
Put the washed intestinals in the bottle of the drink, and the head of the intestinals is a dead end. I made a funnel with a 2-litre bottle. It's better to have a special tool
11
You can put it all on
12
Load the salted meat
13
Be careful not to overdo the porcelain so as not to break the intestines or be too weak, otherwise the drying of the intestines will appear to be inadequate. Use line segment
14
Hang up for a half-day sun, and then put a needle in the intestinal coat with a small eye, so as to release the extra air, which would then be better dryed outside the balcony in the north. Because the temperature is low in the north, the wind is high。
15
It's a five-day weenie
16
It's been 12 days. It's dry. You can eat。