165438+ 10 May I fill sausages?
The best time to fill sausages is late autumn and early winter, that is, 1 1 month to the next year 1 month. Because the temperature during this period is below 15 degrees, the humidity is high and the ventilation is good, the fresh-keeping period of sausages can be prolonged and dried as soon as possible.
Matters needing attention when filling sausages:
1, sausages should not be exposed to the sun.
The sunshine in winter will not be very strong, but we should pay attention to the sunshine at noon, especially the sausages that have just been filled. Don't expose yourself to the sun at once, it will easily damage the casing. Hang them in a cool and ventilated place to dry. If there are bubbles on the surface of the casing, you can prick it with a toothpick to exhaust the air inside the sausage.
2. The sausage should be 80% dry.
Under good sunshine and ventilation conditions, sausages can be dried for about seven days. If the sausage is sunburned too hard, it will make it tasteless and difficult to chew. Under normal circumstances, it will only be 70% to 80% dry, which will affect the taste.
Sausages should be highly distilled.
When filling the sausage, all the seasonings are mixed evenly. Finally, pour in the right amount of high-alcohol liquor. In fact, the reason is very simple. Liquor can remove the fishy smell of pork and increase the flavor at the same time. Another most important reason is that liquor can be antiseptic and sterilized to prevent sausages from becoming moldy. 10 Jin of pork is about 50 grams of white wine.