First, the practice of bacon: you prepare fresh meat first, how much you sell yourself, and cut it into strips ~ a catty or half a catty! Here I will talk about the seasoning of a catty of meat, about 2 spoonfuls of pepper and about 2.5 spoonfuls of salt. MSG depends on personal preference. Put a little, a little soy sauce, mix it all together and marinate it for 24 hours a day. Then use sugarcane skin or wood residue or pine branches. (Personally, it is best to use pine branches and sugarcane peels.) Use a clean gasoline can without gasoline smell or build a one-meter-five-high oven with bricks if possible. Put steel bars on the top of the oven to hang the pickled raw meat, light pine branches and sugarcane skins and then bacon. (Be careful not to light it, or the meat will be burnt and smoked. It's best for someone to guard it against flames.) One to two days or so mainly depends on the degree of smoked meat. There must be something at the top of your oven as smoke. Just find a cover plate and separate the cardboard boxes. After smoking, take it out and hang it in a place where the temperature is higher than 25 degrees. You can eat it for 3 to 4 days ~ ~

Second, the practice of sausage is basically the same as that of bacon. The trouble with sausage is mainly to pour the meat into the intestine. You must first choose fat and lean meat with more fat meat and less lean meat, and make it into shredded pork or sliced meat. It is best to cut it yourself. Don't be too big because the pig's large intestine is too small to hold large pieces of meat, and small pieces taste good. What you need to prepare are pig's large intestine, sliced meat or shredded pork, key ring, chopsticks, thin thread, embroidery needle, pepper, salt, soy sauce, monosodium glutamate, and a little dried Chili noodles if you like Chili. The method of curing meat is the same as curing meat for 24 hours. After washing the pig's large intestine inside and outside, put the key ring around the inside of the pig's large intestine to stretch the intestine, then use chopsticks to pour the marinated meat into the pig's large intestine for about15cm, tie a knot with a thin thread, and then puncture the place with air bubbles with an embroidery needle to release air. It's the same way as bacon.

Thank you. It's not detailed enough ~ ~ But I typed it word by word ~ It's hard ~ Give points ~ ~