Sausage filling: cut the casing into a section of about 1 m, tie one end with a knot, and put the other end on the leaky head to replace the first half of the beverage bottle. Because the bottle mouth is threaded, it can be filled easily by tying it with a rope. Pour the braised pork into the casing. The casing should be pressed evenly and squeezed tightly by hand, not too loose or too full. If it is too loose, the air will rot easily, and if it is too full, the casing will break easily.
Tie a piece of thin white thread every 20cm, tighten it while filling the meat. If it's too loose, tie it again in the middle.
After all the wet intestines are tied, the air in the intestines is exhausted with a fine needle to make the water evaporate easily, and then it is hung up and air-dried for 3 days.
If you are in a hurry to eat, try this good way to smoke sausage quickly: put peeled and air-dried orange peel in a box, half cover it, and microwave it 1 min.
Then take it out, bury it in the air-dried sausage 1 day, and cover the sausage with orange peel without exposing any part.
Choose a microwave oven with a power of 250W, open the lid and heat it for 10 minute, so that the orange peel can fully absorb the moisture in the sausage.
/kloc-take it out after 0/0 minutes, change the direction, and continue to choose the microwave oven with 250W power for heating 10 minutes. Of course, if there is no dried orange peel, it should be no problem to use the eaten peanut shells and melon seeds. If the microwave oven has no power display, choose a smaller one.