Dried meat sausage

Overview

My son likes this air-dried meat sausage very much. It is meaty and chewy, contains no colorings or preservatives, and is easy to eat.

Cut the meat into small pieces, cut the fat meat into small pieces, and cut the lean meat into slightly larger pieces. Add all the ingredients and marinate for more than 4 hours to enhance the flavor.
According to your preference, you can make it 30% fat and 70% thin, or 80% fat, and stir evenly.
Wash the reverse side of the intestine and soak it in water for about ten minutes, tie one end and put the other end into the funnel.
Use a small rolling pin to press it into the casing, and it will break naturally in the middle. Twist it in reverse a few times without tying it with a rope.
After the intestines are done, let them dry for about 3 days. Control them appropriately according to your personal taste. Do not leave them in the sun.
I placed it in a restaurant facing north and let it dry in the shade for 3 days.
This condition is fine and can be stored in the refrigerator.
Steam for about 20 minutes. It’s very delicious. Here comes the delicious sausage...