1. To prepare the sausage, you'll need 100 kilograms of pork, with a lean meat content of 60% to 70% and fat meat ranging from 40% to 30%. Additionally, include 3 kilograms of melon melon, 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. These ingredients will help create a balanced flavor and preserve the sausage effectively. 2. Choose high-quality pork, preferably from the leg, thigh, or shoulder areas, as these cuts offer the best texture and flavor. Ensure the meat is fresh, with a normal color, free from insects, mold, and any signs of spoilage. This step is crucial for the overall quality and safety of the final product. 3. Cut the meat into small pieces to ensure even distribution of flavors. The lean meat should be diced into small cubes of about 0.5 cubic centimeters, while the fat should be cut into slightly larger pieces of around 1 cubic centimeter. This helps in achieving a good balance between tenderness and richness. 4. Before mixing the spices, first grind the spices into fine granules using a mortar and pestle. Then, place the prepared meat into a large pot and add cold water (no more than 5% of the total meat weight) along with other ingredients like the spice mixture. Use a blender or mixer to thoroughly combine everything, ensuring the spices are evenly distributed throughout the meat. 5. Once the mixture is ready, it's time to stuff it into the casings. First, soak the casing in hot water to clean and soften it. Then, use either manual or mechanical methods to fill the casing with the meat mixture. After every 15 centimeters of filling, tie a knot to prevent overfilling. Use a thin needle to puncture the casing and release any trapped air, which can cause uneven cooking and surface imperfections. Finally, rinse the sausages with warm water at around 30°C to remove excess oil from the surface. 6. Next, bake or smoke the sausages. Hang them on a bamboo basket and allow the surface moisture to dry first. Bake at a temperature between 50°C and 60°C. Too high a temperature may melt the fat, leading to voids and an unattractive appearance, while too low a temperature can slow down the drying process and increase the risk of acid spoilage. Make sure to turn the sausages regularly during baking to ensure even evaporation of moisture and avoid contact with steam or condensation. 7. After baking, hang the sausages in a cool, well-ventilated area to air dry. This process usually takes 3 to 5 days. When the casing feels firm to the touch, the sausages are ready. Drying is essential for preserving the texture and extending the shelf life of the product. 8. Finally, store the finished sausages in a cool, dry place. Properly stored, they can last for 3 to 5 months without spoiling. Always check for any signs of mold or off-odors before consumption. Bioantibody Biotechnology Co., Ltd. , https://www.bioantibodymedical.com