1. Wash the selected pig large intestine, wash it with flour and vinegar respectively, and then dry it:
2. Cut the dried large intestine into a length of about 1m;
3, according to the ratio of 10 kg sausage 8 salt, with a small amount of white wine, once every 24 hours:
After 4.2-3 days, the large intestine will be smoked out. General smoking materials are sawdust, bamboo skin, dried tangerine peel or rice bran.
These are the pickling steps of Hunan sausage.