Introduction: There are tips for filling sausages, keep in mind a little, the sausages are good and fragrant, and they are not afraid of mold and smell
The weather is getting colder, and it is almost time to dry bacon sausages, this year's pork is very cheap, many people have been eager to try, want to do more such a characteristic meat, from time to time take out a little to make dishes with flavor, do it yourself more affordable than buying, and also eat more cleanly and rest assured, I believe you also have such an idea, then find a suitable time to do it.
If you have never made this kind of food, it is recommended to try the sausage first, the method is very simple, it is also very easy to operate, as long as you master the correct method, you can do it successfully at once. So how exactly is sausage filling made? To do a good job of sausage filling, we must get two aspects right, on the one hand, the processing of pork, on the other hand, the marinating of meat, these two points are done well, and the sausage is much easier.
There are tips for filling sausages, keep a little in mind, the sausages that are poured out taste good and fragrant, not afraid of mold and smell! Let me share with you the practice of filling sausages, as well as tips, so that it is delicious, please come and see, never have to go out to buy it in the future.
First, let's take a look at how pork is handled.
Make your own food to pay attention to a clean hygiene, so how to deal with pork before sausage filling? Direct chopping is certainly not right, to know that the pork from the division to the sale, in this process the surface of the pork contact with a lot of dirty things, if it is directly made into sausage, not to say that it will not eat the problem, the key to think are uncomfortable, do not taste no matter how good can not swallow.
Some people want to keep it clean, simply put the pork into the water to wash, this is clean, but it is easy to appear moldy and smelly, do this kind of pickled food is the most afraid of water.
In fact, the best way is to scrub with liquor, liquor has the effect of sterilization and disinfection, cleaner than water washing, and after the surface of the pork is smeared with liquor, it can greatly extend the shelf life, and the sausages made are more fragrant and tasty.
The specific method is to divide the pork into several large pieces, and then pour some liquor on the surface, pay attention to the high liquor, pour it well and scrub it by hand, dispose of dirty things, which is a bit expensive, but it is not afraid of meat spoilage.
There is also a more troublesome operation, that is, the surface of the pork is cut off, leaving a fresh and clean part inside, so that there is no need to scrub with wine, interested friends can try. In short, no matter how to deal with it, it is good not to get wet.
Let's see how to pickle?
Before marinating, the meat should be cut well, if you want the best taste, it is not recommended to use a meat grinder, it is best to be diligent with a knife to cut, cut into shredded meat or small cubes, so that it is more delicious.
When pickling, there are two ingredients that must be added, one is liquor and the other is sugar, liquor has the effect of sterilization and antiseptic, de-fishy and flavoring, and white sugar has the effect of increasing freshness and flavor, after putting these two ingredients, you can ensure that the sausage is not moldy and not smelly, fresh and delicious. Most people generally know to add white wine, may ignore the white sugar, thinking that it is a sweetening effect, in fact, it is not, a small amount of white sugar has a freshness effect, unless the addition of a special amount will be sweet.
In addition, when pickling can not add cooking wine, although cooking wine has a fishy effect, but when pickling put cooking wine, alcohol flavor can not be dispersed, left in the sausage is difficult to eat, and with the help of liquor, and then add cooking wine is redundant.
Also pay attention to the ratio of meat and salt, generally 10 pounds of meat put 3 or two salt is enough, can not be too little can not be too much, less salt sausage will stink, more salt sausage is not delicious.
As for whether to put other seasonings, such as chili noodles, cumin powder, etc., then adjust according to your own taste.
Take a look at how:
First process the casing, do not directly irrigate the sausage, the casing is repeatedly washed several times, and then put in the water for an hour, fish out the controlled water to dry, and then add salt to catch and mix it in the refrigerator for refrigeration, so that the casing is more elastic after treatment, and the sausage is not afraid of breaking. Choose the fat and lean parts of the pork, peel and cut into large pieces, first wipe it with a dry towel, remove the water and dirty things visible to the naked eye, and then pour the white wine to scrub it.
After cleaning, cut into small cubes, put into a clean and waterless basin, pour in an appropriate amount of salt, put it in proportion, put 150 grams of salt in ten pounds of meat, add 50 ml of wine, 200 grams of sugar, stir well, marinate for two hours.
Then use the sausage filling machine to fill the sausage well, and after filling, tie several small holes to play a role in exhausting.
Then hang the sausage outside to dry, be careful not to over-expose, and dry until it dries.
The sausage is done, keep in mind a trick, this trick refers to the pork does not need to be washed, to be scrubbed with white wine, so as to ensure that the sausage is clean, but also not afraid of the sausage broken, very good to use a trick.
You've learned about sausage filling, right? When the weather is good, try it again and do it delicious. My sharing is here, like me, please pay attention to me.