Pork: ten Jin

Pepper noodles: 75g

Chili noodles: 75 grams

Salt:125g

Sugar: 50g

Liquor: 50g

Spiced powder, pepper and chicken essence: a small amount.

Casings, clean cotton thread: right amount.

Specific practices:

1, wash the pork and cut it into strips about 3cm long and wide 1cm. Pork is the best before cutting, and the ratio of fat to lean is the best.

2. Put all seasonings into the cut meat strips, mix well and marinate for about 12 hours. The curing time can be changed with the size of the meat strips, and the meat can be cut small and the time can be shorter; If you are not sure about the amount of seasoning, you can buy ready-made Sichuan sausage special seasoning, and the package has instructions on the ratio and dosage.

3. Wash and dry the bought casing for later use. Casings are very difficult to clean. When we wash them at home, we will add some baking soda. If not, we can use sweet potato powder or salt to clean them.

4. After the meat is cured, you can start filling sausages. If there is a special tool for filling sausages, it is best. If not, find a large coke bottle and cut it from the end of the bell mouth. The cut bell mouth can be used as a simple filling tool. Put one end of the casing on the mouth of the bell mouth, and tie the other end to prevent the poured meat from leaking. Then, pour the marinated meat into the casing through the bell mouth, and the meat poured into the casing will be rushed down by hand to fill the casing. This process is very labor-intensive, and it will be much easier if there is a special pouring tool. When the casing is almost full, use chopsticks to push the meat strips into the casing to ensure that the casing is full from top to bottom, and then tie the casing and seal it.

5. After the whole sausage is filled, pin some small holes on the surface of the sausage to facilitate ventilation and prevent the sausage from bursting, and then segment it with cotton thread, about 15cm long, and tie the thread tightly between each segment, otherwise it will be easy to disperse when cooking.

6. Even if the segmented sausage is basically completed, dry it in a shady and ventilated place, and you can eat it after one week. If you dry it outdoors, you must take it back at night to prevent the dew from wetting the sausage. If possible, it is better to smoke the sausage with cypress branches or sawdust. Specifically, after drying the sausage for three to five days, hang the sausage in a sealed container, light a fire under the container, cover the fire with cypress branches (or sawdust), and smoke the sausage with cypress branches or sawdust for one day. Smoked sausages will be particularly fragrant, and then they can be dried to dissipate the smoke.

7, you can eat it next, haha, you can steam it and cook it and slice it and eat it directly. If you feel that the taste of direct eating is too heavy, you can also use it to stir-fry with vegetables before eating.