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In recent years, bacon, sausage, fish and other pickled products have gradually been loved by the public, especially sausage, the taste is many times better than sausage. The reason why I say this is mainly because the meat in the sausage is "invisible", and how many flavors and additives are not controlled by us, and the sausage is different, through the casing can clearly see the "real material" inside, do it yourself, the taste can be adjusted by yourself, and it is safe to eat.
A few years ago, when making sausages, many friends wanted to save trouble, and they all went to the place where meat was sold, so as soon as winter came, the meat stalls would hang a string of sausages, marked with a note with dates and names. Now I do most of it myself, one is clean and hygienic, the other is to be able to grasp the taste, and then there is not so much trouble to do now, buy some casings on the meat stall, get a small enema machine, very convenient.
In contrast, the processing of meat has become a relatively high technical work, and the reason why many people do not do well is that there is a leak when handling meat, and whether the meat is washed or not has become a very critical step.
From the perspective of health and hygiene, according to our usual eating habits, meat must be washed before eating, otherwise when eating, the heart is muttering, in case the bacteria in the meat are not dealt with cleanly, eat bad stomach, then it will suffer. But careful friends should be able to find that the washed pork is poured into the casing and can easily deteriorate.
Washed is easy to break, not washed in addition to not clean, will also have a very serious fishy smell, in the end how to deal with it? The following teaches you the correct approach, the sausage is fragrant and flavorful, and it is not a problem to save it for half a year.
The first step: buy the casing, with white vinegar, flour, white wine scratch washed, rinse with water several times, control the dry water (usually where to buy meat can buy casing);
Step 2: Prepare ten pounds of skinned pork belly (pure lean pork will become very hard after drying, the taste and taste are not good), cut into small pieces or long strips;
Step 3: Put the chopped meat in the basin, drizzle with high liquor, scrub it repeatedly (liquor has the effect of sterilization, flavoring, and defishing, which will enhance the taste of the sausage), rub it well and let it stand for half an hour (liquor is volatile, after standing, the wine on the surface of the pork will volatilize) and then use kitchen paper to suck the water in the meat clean;
Step 4: Pour the prepared sugar, salt, and thirteen spice powder (in addition to sugar and experiments, other spices can be matched according to their favorite taste) into the washed meat and stir well;
Step 5: The marinated meat is poured into the casing, knotted at intervals, the meat should be pressed tightly, after filling, use a toothpick to poke a few small holes in each section of the casing (convenient for exhaust), and then hang in a dry and ventilated place to dry, usually about half a month (depending on the local climate).
The prepared sausages can be placed in the freezer of the refrigerator and stored for half a year without any problems. Take it out in advance when eating, soak it in water for a while to dissolve, tear off the casing, slice it, or fry or steam it, it tastes great.
The above is the small way to make dachshund shared with you today, high liquor can both sterilize and add flavor, remember that pork should not be washed with water, otherwise it is easy to deteriorate when hanging and drying.
epilogue:
I am a food si, seriously share cooking skills and gastronomic experience in life, thank you for the support and encouragement of every friend, exclusive is not as good as public enjoyment, like can [like] [share] [follow] [comment].