Now the weather is getting colder, in our surroundings popular sausage fever, all say that Jinan people love to eat sausages, sure enough, this year to the streets and alleys, everywhere in the butcher shop are full of sausages, which is no exception, many people go to the sausage, said that last year did not eat enough, this year to take advantage of the pork cheap to fill some more relief.
So I also followed the stream together to fill some sausages, sure enough, it was a lot cheaper, irrigated 10 pounds only cost more than 100 yuan, the whole sausage filling process takes about a week or so, after irrigation, it will be dried in a cold and ventilated place to dry for a week, at this time the sausage is not dry and hard, after taking it back, you can save it, the preserved sausage will not be moldy and deteriorated for a year, you can eat it at any time, many people will not save the sausage, and finally lead to the phenomenon of moldy and hard sausage, Today to share the tips for preserving sausages, as long as you keep in mind the three steps, according to these small methods, you can also save delicious sausages, learn to take advantage of the cheap meat to fill more storage.
First, the drying process. First of all, the drying process is very important, when drying the sausage must have a certain gap in the middle, and to be placed in a cool and ventilated place, do not put in the place where the sun shines directly, so it is best to dry at home under the root of the south wall, so that it can be ventilated and will not be directly sunburned, if it is easy to dry the sausage hard, contains less moisture, eat hard state, very difficult to chew, in the process of drying, sausages and sausages must leave a certain gap, This can quickly dry the sausage, if the wind is not very strong in the drying days, it is recommended to add an electric fan to blow it, which can accelerate the drying speed of the sausage.
Second, drying time. Drying time is also exquisite, in the normal situation of cold ventilation, five to seven days can be, do not dry too long, do not go to dry on cloudy days, otherwise the sausage is very humid, damp sausage is easy to mold, smell has a strong musty smell, which will affect its preservation time, eat the taste will be very poor, in the wind when the drying effect is the best, the exposure time is not less than five days, not too long, generally five days to seven days is the best.
Third, preserve the sausages. Dried sausages began to be preserved, this process is very important, first to determine whether the sausage is dried in place, pinch it with your hands is not hard and soft, a little elasticity can be, if this time to touch the surface of the sausage is a little sticky feeling, indicating that it has not been dried to success, the surface of the sausage that has not been dried is very soft, and there is a certain viscosity, the surface of the dried sausage is very smooth, press it with your hand there is a slight elasticity, so that it is said that the drying is good, cut it down, one by one are cut, After separating, keep it neatly in a clean sealed plastic bag, and then put it in the freezer compartment of the refrigerator to quick-freeze it. When preserving, you can pack separately in small portions, so that when you eat, take out three to five sticks, enough to eat at a time, do not always go back and forth to take the sausage that has been frozen, if you repeatedly thaw and thaw, it will also make it save for a shorter time.
According to the above three tips to store sausages, put a year and a half of no problem, you can buy more into the refrigerator to freeze preservation, when you want to eat, take it out and steam for 20 minutes, cook through and cut into thin slices to serve, under the wine and rice, very relieved.