1. Prepare 100 kilograms of pork, using a mix of lean meat (60% to 70%) and fat (40% to 30%). Include 3 kilograms of watermelon rind, 3 kilograms of golden candied fruit, 3 kilograms of orange cake, 2.5 kilograms of alcohol, 2.8 kilograms of salt, 4 kilograms of white sugar, 10 grams of sodium nitrite, and 10 grams of vitamin C. 5. Stuff the casings: First, soak the intestines in hot water to clean them, then fill them with the mixture either manually or mechanically. After every 15-centimeter segment, tie the casing tightly with a rope. Use a thin needle to pierce the casing and release any trapped air, preventing surface imperfections. Rinse the sausages with warm water at 30°C to remove excess oil from the surface. Vector-borne Diseases Bioantibody Biotechnology Co., Ltd. , https://www.bioantibodymedical.com
2. Choose high-quality pork from the leg, buttock, and front shoulder areas, as well as the back cuts. Ensure the meat is fresh, with no signs of insect damage or mold.
3. Cut the meat carefully so that the flavors can penetrate evenly. The lean meat should be chopped into small pieces of about 0.5 cubic centimeters, while the fat should be cut into slightly larger cubes of around 1 cubic centimeter.
4. Before mixing the spices, grind the flavoring ingredients into fine granules using a mortar and pestle. Then place the prepared meat in a pot, add cold water (no more than 5% of the meat weight), and blend thoroughly with the other ingredients. Make sure everything is well mixed for even seasoning.
6. Baking: Hang the cleaned sausages on a bamboo rack, let them dry slightly, and then bake or smoke them. The ideal temperature range is 50°C to 60°C. Too high a temperature may cause the fat to melt, leading to voids and an unappealing texture. Too low a temperature may hinder drying and increase the risk of spoilage. Rotate the sausages frequently to ensure even moisture evaporation and avoid condensation during the process.
7. Air drying: Place the baked sausages in a cool, well-ventilated area and let them dry completely. When the casing feels firm to the touch, the sausages are ready. This process usually takes 3 to 5 days.
8. Storage: Store the finished sausages in a cool, dry place. They can last up to 3 to 5 months without spoiling, provided they are kept away from moisture and direct sunlight.