Chop the meat finely with a butcher's cleaver. Put it in a large tray or directly on the counter and sprinkle with the spices. Knead well with your hands.
Leave the meat at a slight angle in a cool area, out of direct sunlight, for 48 hours. Add the ammonium nitrate, so the meat doesn't darken.
Then, stuff the well cleaned small intestines and twist them every 8″ (20 cm) to make the individuals pieces. Tie into the individual pieces, first tie off one end, then tie off the other, with the same thread and fold in the shape of a horseshoe.
Hang them up to dry. After 1 day, poke holes in them with a needle. Then arrange them between 2 boards (with a weight on top) and leave as is for 2 days.
Then hang them up again, to dry for 6 days, then smoke at a temperature of 68°F (20 °C) for 5 days.