Selection of meat: choose fresh pork, preferably the meat of the buttocks, the front of the sandwich meat, because of these two places of meat lean, and the quality of tight. Before the sandwich meat to do sausage is very fragrant, and affordable, just more fat, do more to remove some fat. The meat must be fresh and not watered down.

Cutting: Pick off the skin, bones, sinews and tendons, making sausage meat fat and lean ratio is best 3:7, fat and lean ratio can be adjusted according to their own preferences, but do not be too thin, too thin, if the sausage will taste more firewood. Cut the pork into meat strips, meat about 1 cm wide, 3 cm long, fat meat should be cut more finely some, so that the distribution of some uniform in the incense and look good, but also delicious.

Rinsing: lean pork diced with 1% concentration of salt water soak, stirring regularly, prompting the blood to accelerate the dissolution of water to reduce oxidation of the finished product and darken the color. 2 hours later to remove the dirty brine, and then soak in brine for 6-8 hours, and finally rinsed, filtered dry. Fatty meat diced with boiling water immediately after washing with cool water to wipe dry.

Marinade: Mix the cleaned fat and lean meat dices, proportion them to the seasoning (note: the recipe can be found in the Tips section at the bottom of the page) and mix well, marinate for about 8 hours. Turn up and down every 2 hours to make the seasoning uniform, pay attention to the marinade to prevent high temperature, prevent sunlight sprinkling, prevent flies and insects and dust pollution.

Cleaning sausage: sausage can be bought in the free market place to sell pork others have been cleaned sausage, color should be fresh, bright white, intact can not be broken, bought sausage should also be added to some baking soda or salt, repeated irrigation and washing, in any case, the surface should be cleaned a few times, will be washed sausage to dry for use.

Irrigation tools: If you have a special tool for making sausages, it is best to find a large Coke bottle if you don't have one, and cut it open from 1/3, and the top half of the Coke bottle can be used as a tool for making sausages. The mouth of the bottle should be slightly thicker than the sausage casing, so it is easy, fast and trouble-free to make the sausage.

Irrigation: After the meat is cured, you can start the sausage, one end of the sausage casing on the mouth of the homemade Coke bottle, the other end of the knot, so that the meat will not leak into the irrigation, and then marinated meat piece by piece from the bottle of Coke into the sausage casing, into the sausage casing of the meat should be used to keep driving down the sausage casing to make it full of sausage casing, the process is more troublesome, if there is a sausage casing tool will save some trouble. This process is quite laborious, if you have a sausage filling tool, it will save some time. When the casing is almost full, use chopsticks to push the meat strips into the casing to ensure that the top and bottom of the casing are full, and finally tie the casing to seal it.

Punching holes and tying sections: After the whole sausage is filled, use a toothpick to tie some small holes on the surface of the sausage to facilitate ventilation, then use a line to section it, about 15 centimeters a section, and tie it tightly with a line between each section, make sure to tie it tightly, otherwise the sausage will easily fall apart when it's cooked.

The sausage filling good need to pay attention to the place:

Drying: divided into sections of the sausage is basically complete, and then use a cloth dipped in warm water to wipe the surface of the water stains and grease, filling and tying the sausage hanging in the ventilation to make it air-drying for about half a month, pinch with your fingers to try to not obviously deformed to the degree. Can not be exposed to the sun, otherwise the fat meat to set the oil flavor, lean meat color deepening. If the sausage is drying outdoors, it must be taken back indoors at night to avoid the dew from wetting the sausage.

Preservation: keep clean and not stained with dust, covered with a food bag, do not tie the bag hanging upside down, both dust and breathable will not grow mold. Drying good sausage in a cool, ventilated place can be saved for a winter, after the weather warms up, you can put the leftover sausage into the refrigerator freezer, frozen storage, in order to prevent deterioration. You can also put the sausage into the freezer after drying the water, in order to prevent the drying time is too long sausage dry taste is not moist.