Salami

1. Pork front leg meat, with a fat to lean ratio of 1:9 or 2:8, should be cut into small pieces by the seller.

2. I changed the knife and cut the fatty meat into small pieces, which makes it taste better.

3. This is all the ingredients, with a moderate fat to lean ratio.

4. One bag of enema material.

5. Pour into a large bowl.

6. Half a pound of white sugar.

7. Add other seasonings in sequence.

I like to add a little chili noodle, the ratio is just right and not too spicy.

9. Put everything into a large bowl, wear disposable gloves, mix well and let it taste, marinate for more than two hours.

10. Soak the casing in advance to soften and wash thoroughly.

11. Every time I pour 10 pounds, I use this manual mini, which is lightweight and convenient.

12. Put on the casing.

13. Add the marinated ingredients, the thickness can be according to your preference, not too coarse.

14. After filling, tie a knot at an appropriate length and place it on a cutting board. Use a toothpick to make several holes in each intestine. After filling it at night, let it dry on the cutting board overnight.

15. Hang in a cool place and air dry for 2-4 days the next day.

16. This is air dried.

17. Steam in a steamer for 20 minutes to half an hour.

18. Finished product drawings!

19. The aroma is overwhelming.

20. Let it cool down.

21. While eagerly waiting, drool!

22. Plastic packaging can be stored in the refrigerator for a long time.

23. Finished product image!