Wide Weenie

By VicentaLakin

Wide Weenie
Last year, the wiener that was found in this box was very wide, very authentic, and very much appreciated by the family and friends who made ten pounds of meat this year。

Recipe Recommendations

  • Pork with fat plum head
  • white sugar 500G
  • rose wine 250g
  • soy sauce 500G
  • white SUFU 170g

Steps for Wide Weenie

  • Make Wide Weenie step 0
    1
    Plum-headed meat wash。
  • Make Wide Weenie step 1
    2
    Cut the fat out, cut the little ding or chop it up. Fat and thin are best two or eight
  • Make Wide Weenie step 2
    3
    Skinny cut Tiny or thin. Slicing meat is better than hanging meat
  • Make Wide Weenie step 3
    4
    Cut meat in big boxes or in large plates。
  • Make Wide Weenie step 4
    5
    Put it in sugar. Combination. Melting to sugar, no sand. (The wide salami tastes sweet and unsweeting, appropriate reduction. I'm not sure
  • Make Wide Weenie step 5
    6
    It's in the flesh, it's in the flesh。
  • Make Wide Weenie step 6
    7
    It must be fully absorbed into the flesh, with no residuals (as shown). I'm not sure
  • Make Wide Weenie step 7
    8
    Put it in white-coloured milk. I'm using a flat mouth. I'm not sure
  • Make Wide Weenie step 8
    9
    Inverted white wine
  • Make Wide Weenie step 9
    10
    Wine is fully absorbed by meat. (Counture repeat: the material for each step should be blended to full absorption. I'm not sure
  • Make Wide Weenie step 10
    11
    Pickle over four hours. I usually pick one night. I'm not sure
  • Make Wide Weenie step 11
    12
    The saline pig's intestines was soft and washed several times over. (I used eight pig intestines. I'm not sure
  • Make Wide Weenie step 12
    13
    It's also flushed with water so that you can check if there's a hole in your gut。
  • Make Wide Weenie step 13
    14
    Put all the intestines on the enema or the funnel. (as figure. I'm not sure
  • Make Wide Weenie step 14
    15
    Start enema. I'm not sure
  • Make Wide Weenie step 15
    16
    Filled with a section of the rope and discharged with needles or toothpicks where there was air。
  • Make Wide Weenie step 16
    17
    After filling, there was no liquid residue at all. (There were those who did not follow the step last year, questioning that there was too much liquid, and this year, with a special focus on detail. I'm not sure
  • Make Wide Weenie step 17
    18
    Hang the salami in a ventilated place where the sun doesn't tan for 12-15 days, squeeze it with your hand, feel it hard. (The sun is exposed to oil, weenies and gravy are insufferable, and they smell easily. I'm not sure
  • Make Wide Weenie step 18
    19
    It's perfect. It'll be 14 days. Separated sealed cold storage。
  • Make Wide Weenie step 19
    20
    Can't wait to steam two。

    • Wide Weenie Make Tips

    This is a relatively large volume of liquid, and it is important to proceed step by step and not to release all materials together。

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