When is the best time to fill sausages? How to dry the stuffed sausage?
It is best to marinate sausages in 10 degree weather, because pickled sausages are too hot, which will make the meat stink! As soon as winter is over, it means that winter has just arrived, but the temperature still can't meet the requirements for making sausages. Speaking of light snow solar terms, this is the best time to cook bacon. There is a folk custom of "storing in winter and storing in winter". After the light snow, the temperature plummeted and the weather became dry. This is a good time to process bacon.
Storage method: Store the stuffed sausage at room temperature. When the taste is the most authentic before March of the lunar calendar, with the increase of temperature, although the meat quality of the stuffing sausage remains unchanged, the taste will become pungent. Therefore, after the third month of the lunar calendar, the fermented sausage cannot be preserved at room temperature. The best way to preserve sausages is to wash them, wrap them in plastic wrap and put them in the refrigerator, so that they can be preserved for a long time. If it is well preserved, even after three to five years, it will have no taste and will not produce insects.
The best time for sausage filling is 1. The best time.
The best time for enema is late autumn and early winter, that is, 165438+ 10 to 65438+ 10 in the following year. Because the temperature is lower than 15 degrees, the humidity is high and the ventilation is good, the shelf life of sausages can be prolonged and dried as soon as possible.
2. Manufacturing method
When making sausages, pork is often used as the main raw material. Chop, add cooking wine, pepper, Chili powder, salt and other seasonings, marinate for one day, then pour the sausage into the washed casing with enema, and tie a palm rope every 15 cm.
3. Smoking methods
The filled sausage should be left standing for three days, and then hung in a ventilated place to dry. If it rains for a long time, you can use pine and cypress branches, orange peel and grapefruit peel as fuel to smoke sausages. If the surface color of sausage is dark red or black, the smoking is successful.
How to dry and fill sausage 1? Take out the processed sausage and put it in a dry and ventilated place to dry for three days;
2. Then, tie the surface of the casing with a steel needle and put it in the weak light for about a week;
Finally, put the sausage in a dark and ventilated place until it is dry.
Sausages processed in this way usually taste good. Finally, put the sausage into a fresh-keeping bag and put it in the refrigerator for freezing, but the storage time should not be too long. It is recommended to use it up within half a year.
It should be noted that sausages should not be exposed to the sun for two reasons: first, sausages may rupture to produce grease, and second, sausages may deteriorate.
The surface of the sausage is perforated, so that the sausage will not dry after forming and taste more beautiful.