1, cut pork in a container, add salt, sugar, allspice powder, pepper, high-alcohol liquor, soy sauce and ginger juice (ginger is cut into small pieces, crushed with a cooking machine and squeezed, or chopped with a knife and squeezed), stir thoroughly and marinate 1 hour.

2. Fully soak the bought casing, hang it on the enema rod of the machine, tie the front end of the casing, pour the marinated meat into the machine hopper and start the enema.

3. Fill all the casings, tie the tail, and tie them in sections with cotton thread.

4, put it in a cool and ventilated place, depending on personal preference, dry it for about 10 days, then take it off and freeze it.

matters need attention

1, high-alcohol liquor is used for preservation and has to be put away.

2, casing soaking water temperature should not be too high, so as not to affect the strength of casing.

3, pork is fat and thin, I think 28 is the most suitable. Personally, I think the pig's forelegs are fatter and the pig's hind legs are more suitable, depending on personal preference!

4. Try to choose a cool and ventilated basement for drying. If the temperature is too high, exposure will affect its taste.

5. When drying sausages, you can put a piece of white paper or a clean plastic sheet below to prevent oil dripping, dripping or stuffing exposure caused by weak casings.