2. Prepare to make shell casings. Pig intestines bought in the market can't be used directly. You need to peel off the fat outside the casing and clean it with flour, then turn it over and scrape it with flour. This needs to be repeated twice, and then the back is scraped with a plastic knife to wash off the excess fat. When scraping the casing, you should use moderate force and light force, because the casing can't be scraped clean. If it is heavy, the shell will be scratched again. After scraping and washing, the casing needs to be deodorized, soaked in vinegar and alcohol respectively, and finally washed with water. Turn the shell over. If you are not in a hurry, you can soak it in salt water for one night to increase the toughness of the casing.
3. Filling: prepare a household enema machine, put the casing on the funnel of the enema machine, pinch it with one hand, and fill the machine with meat with the other hand; One person holds the sleeve on the funnel and puts it in at a constant speed. When a certain length of sausage comes out, rub it with your hands from top to bottom for a while. It is also necessary to puncture the air with a needle to eliminate the gap between meat and materials. The filled intestine is tight, not disjointed and not cut into pieces. After pouring, tie it with a string to a suitable length.
4, drying, rinse the filled sausage with warm water, the whole filling and drying process should be gentle, the casing is easy to break, once it is broken, it will be very troublesome. Hang it in a cool and ventilated place, waiting for delicious food. Slow-smoked sausages can be roasted to 80% dryness if conditions permit. Just move them to a ventilated and cool place to dry. Generally/kloc-you can eat it in about 0/5 days.