First buy ten Jin of pork (lean meat), wash and dry, and cut into pieces. If you want to pay attention to raw materials, you can choose pork forelegs, which has a more delicate taste. The seasoning is as follows: 2 ounces of Chili powder, 0.5 ounces of pepper powder, 0.5 ounces of pepper, 2 ounces of sugar and 2.5 ounces of salt. Liquor 2, ginger foam and casing 4 meters. Add all seasonings and stir the meat evenly, let it stand for 10-20 minutes, prepare a tube (which can be replaced by a mineral water bottle mouth) and put it on the casing. Pour the meat into the casing piece by piece and squeeze it gently while pouring.

Tie the rope after pouring.

Second, after all the filling is completed, prepare a toothpick to puncture the air bubble, and tie it tightly with a string every 30 cm or so, thus forming one by one. Then hang it in a ventilated place such as a balcony, dry it for about 3-5 days, and wait for the surface to dry. If possible, you can find some sugarcane peels, orange peels, wild chrysanthemums, branches and sawdust to smoke and bake, just wait for the smoke to be colored. It should be noted that the ratio of fat to thin is generally 3:7. Take 10 kg of meat as an example, that is, 3 kg of fat meat and 7 kg of lean meat. After the spicy sausage is cooked (smoked), it needs to be hung in a cool and ventilated place to avoid sunlight, otherwise it will go bad easily!