1.配料　每</SPAN>50</SPAN>公斤野猪肉（精肉</SPAN>35</SPAN>公斤，白膘</SPAN>15</SPAN>公斤），需精盐</SPAN>1.5</SPAN>公斤，白糖</SPAN>1.25</SPAN>公斤，</SPAN>50</SPAN>度曲酒</SPAN>0.5</SPAN>公斤，豆油</SPAN>1</SPAN>公斤、硝酸盐</SPAN>50</SPAN>克。</SPAN>　
     
       2.</SPAN>肠衣准备　将猪或羊的小肠先用白酒揉搓，洗净臭气，再用白矾水浸泡</SPAN>1</SPAN>小时，用刮刀（竹片）刮去粘膜、浆膜和肌肉层，仅留粘膜下层。</SPAN> 　　
     
       3.</SPAN>腌制　将野猪精肉顺肉纹切下，副净碎骨、筋腿、淤血块，切成</SPAN>1.2</SPAN>厘米见方的小块，肥肉切成</SPAN>0.6</SPAN>厘米见方的小块。加入配料，并加盐水</SPAN>2.5</SPAN>公斤充分搅拌发粘，腌制</SPAN>2</SPAN>～</SPAN>4</SPAN>小时。</SPAN> 　　
     
       4.</SPAN>灌肠　将肠衣一头打结，另一头套在广口漏斗上，将肉馅用漏斗灌入肠衣。边灌边将馅挤入肠衣一端，不过松或过胀。灌满后，用手挤压排气（不可用针打眼排气）。灌好后用麻绳每隔</SPAN>12</SPAN>厘米打一节，</SPAN>16</SPAN>节为</SPAN>1</SPAN>挂。</SPAN> 　　
     
      </SPAN> 5.</SPAN>烘烤　用</SPAN>50</SPAN>℃</SPAN>温水洗去肠衣表面的油腻，然后挂在竹竿士晾干。晾的过程中要进行整理，使粗细均匀。</SPAN>3</SPAN>天后进行烘烤。烤房在头几个小时温度不要超过</SPAN>25</SPAN>℃</SPAN>，以免外干里湿，出现</SPAN>“</SPAN>糖心</SPAN>”</SPAN>。</SPAN>12</SPAN>小时后，进行翻炕，上下调换，使其受热均匀。然后再在</SPAN>30</SPAN>℃</SPAN>温度下烘烤</SPAN>12</SPAN>小时后，可出炕，置于通风处自然冷却即成。湿肠也可放在强阳光下曝晒</SPAN>2</SPAN>～</SPAN>3</SPAN>天，再放到通风场所挂起风干。经</SPAN>20</SPAN>～</SPAN>30</SPAN>天肉色老红时即成。</SPAN>  阅读全文>>