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四川腊肠如何烟熏
更新时间: 2020-09-18 00:00:00  

用料:猪肉5000克,精盐150克,花椒30克,松柏叶1500克,花生壳1000克,木糠500克。

制作方法:制作此类腊肉又或称烟肉时,通常是将猪肉改长约25厘米和宽约3厘米的肉条,然后用铁针密插,其后才加入炒香的花椒和精盐拌匀,放入瓦坛之中,用重物压紧,腌渍约10天左右,其中每隔一天或二天翻拌一次,用小刀在肉头开一小孔,穿上麻绳,吊挂在通风处,晾至表皮稍微汁干,即可烟熏。此时,应将松柏叶和花生壳放入瓦碗中点燃,铺上木糠,视冒浓烟时,再将瓦碗放入烟熏炉中,然后将汁干的肉条架入,盖上炉盖,烟熏至肉条至酱红之色即可。在烟熏过后,将肉条取出,挂在通风之处,晾吹约15天,视肉条爽身即成。

关键词: 四川 腊肠 如何

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