Sausage
By VicentaLakin
It's a Southern custom to eat in the autumn, and the weather is perfect, and it's nice and hygienic. I want to share my approach with my friends, and I want you to like it, and I want you to like it。
Recipe Recommendations
Steps for Sausage
1
Prepare: Fresh plumhead。
2
It's not necessary to wash, it's salted for eight hours。
3
It's salted meat for eight hours。
4
Prepare cotton ropes。
5
Get dressed, clean with warm water。
6
The drying of the roof must be done, and today the north wind is very dry。
7
It's been three hours without water。
8
Get ready to saloon。
9
The dry-water meat is placed in the vessel, and all the spices are quenched for 12 hours, with several more turns to keep the meat even。
10
It'll be dry in 12 hours, and the north wind and the sun will be perfect for tan。
11
This is a one-day tan, which is a good color because it's on the roof, it's for the night, it's for the next morning, it's about four days thick, depending on the size of the meat and the weather。
12
That's four days of tan meat already。
13
It's very fragrance。
14
The finished chart。
15
The finished chart。Sausage Make Tips
The tanned meat is better packed in a vacuum and can be kept in the freezer for one year。