嘻嘻。
It's been so long in winter, what kind of supplies have you made?
It feels like the whole country is doing the same thing, and that is:
Sausage!
I've also had sausages for three years in a row. It's a pity that every year we lose [black line]. In the first year, it all depends on the feeling, which part of the meat to buy, what quality of casing, how to match the fat and lean meat, the ratio of enema materials, how to dry... At that time, the price of meat was very cheap, and it cost more than 200 yuan, but it turned out to be sour, and I couldn't swallow a small portion, and finally threw [blackface] (sin sin [prayer]).
Later, I summed it up and decided that it was the wrong time for the enema, and the day in September could not be sour?!
In the second year, summing up the lessons, I did a shallow strategy before the enema, but when I started to do it, the ratio of fat and lean meat and the amount of ingredients were still relatively arbitrary, and the so-called experience formula of others was still quite different, I don't know how many ingredients I put in the end, and the fat and lean meat were also looking at it [covering my face]. But the finished product is quite gratifying, it has been hard to dry for many days, it feels very good, ecstatic, and it has been sent to the circle of friends to show off. But the reality is a slap in the face, the kind that swells the swelling: the sausage is still sour [black face]!
In the third year, that is, after October last year, I bought a good casing and waited, taking advantage of the fact that the price of meat was not expensive, I bought about 10 catties, peeled and cut the meat, pepper and pepper, five-spice powder, rock sugar and salt, and high wine, and waited for the operation to pickle. Just wait for December, the weather is cold, but there is still sun, so it is good to dry the sausage.
Every morning, I go out to dry, pick a place with the sun to dry, and in the afternoon I change to another place with the sun to continue to dry. Back and forth for days. Looking at the results is also eye-catching, try to eat it, uh, it's sour again [tears]!
Review again, look at other people's operations on the Internet, savor it, and find a few bugs:
1. Weather problems, there must be northwest wind blowing, and it is not possible when the humidity is high;
2. The temperature should be low, more than 20 degrees is "dangerous", and it cannot be exposed to the sun directly, so it has to be dried in a cool place;
3. If there is no north wind blowing for a week, you can put it in the freezer to freeze, and move it out to continue to dry when the weather is suitable.
4. It is not good if there is less salt, and it is easy to become sour.
The day before yesterday, my brain pumped, and I made a few pounds to avoid these bugs, and this time it should have been done, right?
Looking forward to it.
Seeing that someone is tanning black sausages on the Internet, it is also amazing [embarrassed laughter] But after careful identification, I found that it was a P picture, so idle.
There are also people who show their own overturned scene, all the sausages are moldy, and the heart hurts! Qian Baihua is secondary, and the impact of the psychological gap is too hurtful (don't ask me why I know [melt]).