It's New Year's! Friends who like to eat sausages and bacon, spicy sausages, air-dried bacon are made at home!
Originally, cured products such as bacon and sausages were not very good for our bodies, but the traditional custom of doing a little more or less every New Year's Day.
In the previous era of lack of materials, the home preservation conditions were poor, and in the case of killing a pig at the New Year, the meat had to be preserved for one year, and the cured bacon of every household for the New Year had become a New Year's habit. Now in the New Year, most of our hometown in Chongqing still have the habit of curing bacon and filling sausages, and after marinating, they are smoked yellow with cypress branches and hung in a ventilated place. The kitchen at home is full of New Year's day, the Atmosphere of the New Year is strong, and the heart is also steadfast, especially the elderly at home, who pay the most attention to the preparation of New Year goods.
Cured bacon and sausages should first be considered by the weather, the general temperature is about 10 degrees Celsius can start to do, every year after the winter, before and after the snow is the most suitable to start curing bacon.
The difference between the north and south of bacon, may be the method of curing bacon is not the same, our family used to do the most is air-dried bacon, because the family does not like to eat smoked, pickled directly hanging on the roof beams to dry. Bacon should not be too salty, nor too lightly, otherwise it will affect the taste. Especially meat with bones such as pig's feet, if it is not well pickled, it is easy to stink and cannot be tasted.
Sausages are also the same north and south irrigation method is also different, Cantonese people like to eat sweet sausages, and we in Chongqing, Sichuan Province, the most irrigated in the New Year is spicy sausages. The sausage is also to be technical, first of all, the seasoning ratio is mastered well, followed by the combination of fat and lean meat, then the method of irrigation, and finally the air drying. Every step must be grasped well, otherwise the sausages made are too salty, not cut into slices, and the taste is not good.
There are still two months to go to the New Year, it's time for cured bacon and sausages, friends who like to eat sausages and bacon, spicy sausages, air-dried bacon to prepare.
The following is to share with you the sausage and air-dried bacon method I made in the past two years, I hope you like it
First, the practice of spicy sausage
It's easy to make sausages in your hometown, and there are many places outside that specialize in processing sausages, just weigh the meat and easily get back the roasted sausages in a few days. If you have to manually irrigate it yourself at home, it will be a little troublesome.
Spicy sausage taste is also divided into spicy, medium spicy, slightly spicy three kinds, I am poured is medium flavor, according to their own needs, increase or decrease the amount of pepper and pepper, of which salt can not be too little, otherwise it will affect the shelf life. Specific formulation ratios, below for reference.
1, choose meat: the meat to make sausages generally choose 3 points fat 7 points thin front sandwich meat, you can also use the front sandwich meat and then with a small part of the hind leg meat, so that the sausage is tender and good to cut into slices, the meat is too thin will be too dry, the taste is not good.
2. Wash the large pieces of meat and use gauze or towels or absorbent paper to drain the surface water. It is also possible to dry the surface moisture and cut it.
3, the best fat and lean meat cut separately, lean meat cut into thickness of 1cm, width of 3cm, length of about 10cm of small strips. According to past experience, it is best to cut the fat into fine pieces, and then mix the fat and lean evenly when irrigating.
4, prepare seasoning (I poured 10 pounds of meat): 30 ~ 50 grams of paprika, 30 ~ 50 grams of peppercorns, 4 ~ 5 grams of pepper, 5 grams of monosodium glutamate, 50 grams of sugar, 90 ~ 100 grams of salt, 70 ~ 100 grams of white wine, 5 grams of ginger powder.
Peppers generally use two thorns, if you use Chaotian pepper or millet pepper will be a little dry spicy, the taste is not good, it is not easy to color. Pepper powder with Sichuan peppercorns stir-fried and then beaten into powder, the finished pepper powder bought outside is too fine, and the pepper powder to make sausages is not too fine. Of course, spicy sausages are mainly spicy and spicy, if you want to eat spicy, you can appropriately increase the amount of pepper and pepper. But according to my recipe, it is already very spicy. Last year I used 50 grams of chili peppers, which were particularly spicy. Salt before I 10 pounds of meat 100 grams of salt, a little salty, recommended salt at about 90 grams.
5: Add salt and highly white wine first, then rub into the taste. The main role of liquor is to remove fishiness and sterilization.
6: Add all the remaining spices. Flip both hands up and down and evenly. Remember to wear a disposable glove, otherwise if it is too spicy, it will hurt your hands.
7, casings can be bought online, but also send sausage filling tools. What you buy online is a salted bag of casings, opened and washed with water three or four times, and then soaked in water for more than 1 hour, and finally filled it with water to clean, check whether there is any broken and leaky.
8: Put the intestine on the sausage stick and tie the end of the knot. Then use chopsticks to put the meat in the meat barrel according to the standard of three points fat and seven points lean meat, basically putting a piece of fat, and then putting two pieces of lean meat.
Pay attention to the squeezing while filling, and fill the meat tightly.
After filling, divide into small sections and squeeze tightly, and then tie the cotton thread.
Tie a small hole in the gas area to vent.
9, pay attention to the most critical last step, put all the sausages, and finally take them to the boiling water basin to roll, wash the surface, do not take too long, put into the water immediately to lift up, and then hang up. The purpose of washing it with boiling water is to remove the fishy smell of the surface, and it is easy to dry, so that the surface of the sausage will not be sticky.
10, hang a ventilated place, do not burst under the sun, to prevent oil.
I roasted it in the lowest grade next to the oil tingle for the night, the surface water vapor dried up, and then hung on the balcony.
To prevent the places sticking together between the sausages from being easy to dry, you can use a toothpick to prop it open.
After the sausages are dried, they can be vacuumed and stored in the refrigerator. In addition, the sausage must be hung dry, so that it is easy to cut into thin slices, and the sausage is not cooked, steamed to eat, let cool and then cut, so that it is easy to cut into slices, steamed sausage taste better.
Second, the practice of air-dried bacon
In the past, our family made bacon without cypress branches to smoke directly above the stove, smoked sallow, cooked and cut into slices, what seasoning is not put, it is particularly delicious. The bacon smoked with cypress branches is particularly fragrant, but the smoked bacon has a particularly hard skin and a worse taste. In the city, smoking is not realistic, and making air-dried bacon is most suitable for urban people.
The following is to share with you the air-dried bacon method I made last year, the method is for your reference only.
1, bacon fried to eat, the best to eat is pork belly bacon. Cut the meat into small strips so that it is easy to dry and more convenient for cooking. Prepare a high degree of liquor, on the one hand, sterilize, on the other hand, go fishy, and the marinated meat is more fragrant.
2, pour liquor, the surface of the meat smeared with liquor.
3: Put salt in the pot, add peppercorns, star anise, cinnamon, fragrant leaves, cardamom, tangerine peel, etc. and stir-fry until cool, then spread on the meat noodles. In fact, the salt can also be not fried, directly smeared, and then smeared with pepper powder and pepper. Stir-fry the marinated meat to make it more fragrant. In the past, my mother's cured bacon didn't put anything else, just salt and white wine, and it was still delicious.
4: Heat the salt and spread on the surface of the meat. Pay attention to the area where there is bone, especially the bone gap. Don't spread too much salt, if the storage time is not long, you can apply less salt. If it is stored for a long time, it should be smeared more, and then the marinade time should be longer.
5, yard up in the enlargement basin, I put a few additional slices of ginger. In the past, there were many picklings at home, and my mother put it directly in a clay pot or put it in a basket to marinate, and put a basin below to pick up salt water, and the meat pickled out of the basket was brighter in color. Air-dried bacon can be cured with a lid for 4 to 6 days, and then marinated after 2 days, which was previously cured at home for about 7 days. If you have bone meat or pig's foot pig's head, etc., the marinate time is longer.
6, after marinating, if you want the color to look good, you can use boiling water to wash the surface, and then hang up.
In order to look good, when hanging bacon, scrape the skin of the meat and straighten it. Hang in a ventilated place for 10 to 15 days to eat. Be careful not to hang the bacon in the sun, otherwise there will be a lot of oil, the taste and quality of the bacon will be worse, and the wind should avoid blowing the bacon directly, otherwise the bacon is too dry and too hard.
Bacon is generally stored at room temperature, after the Qingming Festival, with the rise of temperature, bacon is easy to change the taste, can be cut into small pieces into vacuum and frozen in the refrigerator. When you want to eat it, take a piece, so that it will not affect the taste for a year.
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