Autumn and winter, the weather turned cool, many people began to dry up the bacon, now this time period, there are still some early, do more afraid of bad, should be to the winter solstice around, the temperature is just right, not easy to damage, the winter solstice is also called "sausage day", every household began to cut meat to irrigate sausage, everywhere on the street, a string of red tong, the color is very tempting, the sausage is here, has a pivotal position, no sausage, there is no New Year's taste, last year's pork is so expensive, everyone is not less irrigation, this year's pork is so cheap, How to get dozens of pounds.
Dachshund has a long history in China, and bacon is very similar, is the ancestors through the preservation of food, and the valuable experience obtained, Sichuan flavor is spicy, wide flavor is sweet, there are five flavors, dried sausage, can be steamed, can be boiled, can be fried, fragrant, chewy, unique fragrance, let people have endless aftertaste, both can entertain friends and family, but also as a gift of good products, send sausages more real, much stronger than gifts.
There are many recipes for sausages on the market, so I will not repeat them one by one, and today I will mainly summarize several problems about sausages, correct errors, and the shelf life of pickled sausages.
<h1 class="pgc-h-arrow-right" data-track="4" >1, sausages can not be exposed to the sun</h1>
Winter sunlight will not be very strong, but still pay attention to the noon sun, especially the sausage that has just been filled, do not immediately put it under the sun to dry, easy to dry the casing, hot swelling and contraction of the truth, everyone should understand, to hang in the cool place that can ventilate to dry, if there are bubbles on the surface of the casing, you can use a toothpick to puncture, discharge the air inside the sausage.
<h1 class="pgc-h-arrow-right" data-track="7" >2, sausages should be dried 80%.</h1>
Drying sausage is a technical work, not thrown there, in the case of good sun ventilation conditions, drying for about seven days, sausage drying is too hard, the taste will be firewood, chewing is also difficult, under normal circumstances, dry to seven or eighty percent dry on the line, the sun is too dry is certainly not delicious, affecting the taste.
<h1 class="pgc-h-arrow-right" data-track="11" >3, sausages should be placed highly liquor</h1>
When filling sausages, all the condiments, all stirred evenly, the last step, and then poured in the right amount of high liquor, 65 degrees of two pot head on the line, many people wonder, sausages also drink? In fact, the reason is very simple, liquor can remove the fishy smell of pork, while increasing the aroma, the other most important reason, is that liquor can be antiseptic, strong sterilization ability, to prevent sausage mildew, 10 pounds of pork put about 50 grams.
<h1 class="pgc-h-arrow-right" data-track="13" >4, pork should not be ground into puree</h1>
If you cut 10 pounds of pork, you certainly can't all grind it, you can divide it into two parts, one part of the coarse filling, one part of the fine filling, and finally mixed together, stirred evenly, the coarse filling can be filled, the fine filling can be filled, and then it is related to the taste, eating meat slices is definitely more enjoyable than meat paste, because finally to slice, the larger the meat particles, the better the taste.
<h1 class="pgc-h-arrow-right" data-track="16" >5, the proportion of meat filling should be adjusted</h1>
Can not be fully thin, certainly not full fat, full lean meat is too chai, sausage is best to use front leg meat, sandwich meat, back elbow meat, three points fat seven points thin, you can also use four points fat six points thin, made of sausages have fat meat will be fragrant a lot.
<h1 class="pgc-h-arrow-right" data-track="19" >6, sausages must be knotted</h1>
Why should sausages be knotted with cotton thread? Many do not understand, think that you can omit this step, sausage in the process of drying, generally hanging on the rope, meat filling under the influence of the force, will slowly sink, and finally lump to a piece, become a large root, casing quality is not good, may be directly broken, so every interval of ten centimeters, to bundle a dead buckle cotton thread, sausage irrigation eight points full, after drying will automatically shrink.
<h1 class="pgc-h-arrow-right" data-track="23" >7, sausages can not rain</h1>
Sausages in the beginning of drying, be sure to look at the weather forecast in advance, you go to work, this side of the home sausage rain, if not in time to remedy, it is likely to cause deterioration, resulting in inability to eat, can only be thrown away.
<h1 class="pgc-h-arrow-right" data-track="24" >8</h1>
Dried sausages, always can not always hang on it, should master the correct preservation method, the dried sausages, put into the plastic bag, bundled firmly, and then put into the freezer chamber frozen, you can, do not cook and then freeze, just like the preservation of raw meat, must be well-grown, cooked and then frozen, the flavor will be greatly affected, when you want to eat, take out in turn, steamed on high heat, and then cut into small pieces, take as you eat.
Sun sausage, in addition to having a good recipe, in fact, there are many things that need to be done, the operation can not be careless, and then share two formulas, you can refer to it.
<h1 class="pgc-h-arrow-right" data-track="32" > Recipe one</h1>
10 catties of pork, 70 grams of pepper noodles, 120 grams of salt, 50 grams of sugar, 80 grams of chili noodles, then add 20 grams of chicken essence, 30 grams of five-spice powder, and finally pour in 50 grams of high liquor, stir well, marinate for half an hour.
<h1 class="pgc-h-arrow-right" data-track="33" > Recipe 2</h1>
10 kg of pork, 100 g of ground rock sugar, 10 g of cumin powder, 50 g of paprika, 30 g of pepper noodles, 20 g of pepper powder, 130 g of salt, stir well, wet with 100 g of highly white wine, stir well.
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