Required materials: front leg pork 10 kg, salt 226 yuan, crystal sugar 226 yuan, Chili 5 yuan, Chili powder 2-3 yuan, pepper powder 5 yuan, high-alcohol liquor 1 yuan, chicken essence and monosodium glutamate 1 yuan (my family doesn't add it because my mother doesn't eat it), pig small intestine 6-7 meters.

Exercise:

Go to the meat stall early in the morning to buy meat. The meat at this time is very fresh and clean. Generally, they are bought in large pieces. Let the boss remove the pigskin and then take it home to scrub the pork with a hot towel.

Some netizens asked: Why not clean it up? The older generation said that the washed meat would contain a lot of water. Fresh-processed pork is very clean and can be used just by wiping the surface. Sausages do not drip. If the meat you buy is not hot, it is ok to wash it clean, but you must control the moisture before using it.

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Then divide the pork into small pieces, cut the fat and thin separately, and slice the lean meat. It's better to be big and thin. Cut the fat into small strips or dices.

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Clean the casing with cold water, soak it in clean water for half an hour, and then pass water for 2~3 times before using it directly.

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Prepare a large bowl: salt 130g, rock sugar 100g, pepper 25g, pollen 25g-50g, Chili powder 125- 150g, high-alcohol liquor 50g, and monosodium glutamate chicken essence. Then stir evenly for later use.

It is suggested that qualified friends stir-fry and grind the seasoning themselves, which is more fragrant than the prepared seasoning package. Of course, lazy people are free.

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Prepare a big basin, which is very big and convenient for mixing seasoning. This basin in my family has been with me for 0/4 years and has been used to mix sausages, bacon and Chili sauce.

Put the chopped pork into the pot according to the ratio of 2: 8 or 3: 7, then stir it evenly, sprinkle with the mixed seasoning and high-alcohol liquor, then put on gloves and stir hard until it feels sticky, and then take it out after pickling for half an hour.

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Put some meat into the enema device first, in order to prevent the casing from being cut in the casing and play a lubricating role. Put the casing on one end of the enema device, tie one end with cotton thread and start adding meat to the funnel.

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Put the sausage in a big clean basin until all the meat is put in.

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Then put a intestine in order, divide it into 8 equal parts, exhaust the air with a needle where there are bubbles, tie it with cotton thread, put it on a bamboo pole and dry it in a ventilated place. If you can't smoke, put it in a cool and ventilated place to dry for half a month. Pay attention to waterproof, rat-proof and theft-proof. This is air-dried sausage.