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After sausages are filled, are they sun-dried or air-dried? Many people do it wrong, no wonder the sausages are not fragrant and moldy and smelly

author:Longnan Liangdang released

In the southern region, cured meat is an indispensable delicacy for the New Year, bacon, sausage, preserved chicken, preserved duck, etc., regardless of whether the conditions at home are good or not, they are to prepare some, in addition to eating themselves, you can also entertain relatives and friends. Speaking of sausages, there are a lot of free sausages on the market these days. It is not recommended that you go outside to pour it, not only the meat is expensive, but it will also be short of catties and two, which is not cost-effective at all.

In fact, filling your own sausage is very simple, clean and hygienic, and the taste can be mastered by yourself, and you can eat sweet, salty, and spicy if you want. Sausage is also called sausage, if you want it to be delicious, the ingredients are the key, how much salt to put and what seasonings to add are skillful.

After sausages are filled, are they sun-dried or air-dried? Many people do it wrong, no wonder the sausages are not fragrant and moldy and smelly

Many people's sausages are not fragrant, and they are easy to become moldy and smelly, which is not only related to the seasoning formula, but also related to the drying method. Ask everyone, after the sausage is filled, is it air-dried or sun-dried? If you do it wrong, the texture will be bad and the taste will be bad.

Today I will share with you the skills of sausages, friends who like to eat sausages should collect them and make them for their families.

After sausages are filled, are they sun-dried or air-dried? Many people do it wrong, no wonder the sausages are not fragrant and moldy and smelly

【Sichuan sausage】

Prepare 10 kilograms of fresh pork foreleg meat, 8 meters of sheep casing, 80 grams of salt, 30 grams of sugar, 30 grams of five-spice powder, 30 grams of Sichuan pepper powder, 30 grams of chili powder, 150 grams of soy sauce, and 200 grams of liquor.

【Directions】

1. Rinse the casing with clean water, and then soak it in liquor for 1 hour, which can disinfect and sterilize and remove odors, making it cleaner. After the casing is soaked, fill it with water on the faucet, clean the inside, and check whether the casing is damaged to prevent leakage when filling.

After sausages are filled, are they sun-dried or air-dried? Many people do it wrong, no wonder the sausages are not fragrant and moldy and smelly

2. The meat of the front leg is fat and lean, and the sausage made has a good taste, and the oil is moist and not dry. The front leg meat is scrubbed with high liquor, and the pork is best not to get wet, otherwise it will become moldy and spoiled.

3. Peel the foreleg meat, cut it into thin slices, add salt, sugar, five-spice powder, Sichuan pepper powder, chili powder, soy sauce, and mix evenly by hand. Sichuan-style sausages are spicy, so peppercorn powder and chili powder are indispensable.

After sausages are filled, are they sun-dried or air-dried? Many people do it wrong, no wonder the sausages are not fragrant and moldy and smelly

4. After mixing well, add high liquor, mix well with your hands again, wrap it in plastic wrap, and marinate for 4 hours to let the pork fully absorb the flavor.

5. Prepare a tool for filling sausages, there are many kinds on the Internet, there are manual and electric, if you don't want to buy, you can find a clean mineral water bottle, cut it from the middle, put the casing on the bottle mouth, and then put the marinated pork into it, and poke it down with chopsticks.

After sausages are filled, are they sun-dried or air-dried? Many people do it wrong, no wonder the sausages are not fragrant and moldy and smelly

6. Remember to tie a knot at one end of the casing, pour the pork into it and rub it to the end by hand, use this method to fill all the pork, tie the knot at the end, and then knot it with cotton thread every 15 cm, so that it is easy to dry, and it is also convenient to preserve and eat.

7. After the sausage is filled, is it sun-dried or air-dried? It's not right, the correct way is to find a clean basin, put the sausage in it, cover it, and marinate it in a cool and ventilated room for 3~5 days, turn the sausage twice a day, and marinate the sausage into the flavor, so that it is more fragrant and the taste is softer.

After sausages are filled, are they sun-dried or air-dried? Many people do it wrong, no wonder the sausages are not fragrant and moldy and smelly

8. Marinate the flavored sausage, and use a toothpick to tie some small holes in the casing, so that it will not burst when drying. Hang the sausages in a cool and ventilated place to dry for about 10 days, and the sausages are finished after the surface dries.

9. It can be directly hung in a cool and ventilated place for storage, or it can be packed in a fresh-keeping bag and put in the refrigerator for freezing.

After sausages are filled, are they sun-dried or air-dried? Many people do it wrong, no wonder the sausages are not fragrant and moldy and smelly

【Skill Summary】

After the sausages are filled, do not rush to dry, you should marinate them for a few days first, so that the pork and seasoning can fully react, so that the sausages will taste fragrant.

Marinated sausages are recommended to be air-dried naturally, not in the sun. If the temperature is high in the sun, the sausage will dry out quickly, and the necessary biochemical reaction will not occur in time, and the texture and taste will be much worse. In addition, the sausage will be oily as soon as it is dried, and the surface will be sticky and easy to get dirty. Moreover, if the temperature is too high, it will also spoil the sausage, causing mold and smell.

After sausages are filled, are they sun-dried or air-dried? Many people do it wrong, no wonder the sausages are not fragrant and moldy and smelly

After filling the sausage, hang it in a dry, ventilated, and sun-dry place, such as eaves, windows and other well-ventilated places, and never bask in the sun directly.

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Source: Big Mouth Chef

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