How to clean smoked sausages, how to clean sausages

How to clean smoked sausages:

1. Take the whole piece of smoked sausage and bake it directly on the fire, pay attention to only the side with the skin, and bake until the skin of the sausage turns black and begins to drip oil.

2. Use a knife to scrape the dirt on the bacon skin and the baked skin, and then put in the rice washing water.

Or soak in warm water for 20 minutes, or warm rice washing water.

3. After soaking, use a knife to scrape off the remaining dirt on the skin, rinse the bacon again, cut it into large pieces and cook it in boiling water for 20 30 minutes.

Fourth, the boiled sausage has become very clean, the smoke and saltiness have also been reduced a lot, after removing and cooling, you can change the shape of the knife to the next step of cooking.

There are two methods: one is to soak in boiling water before washing, and the other is to cook and wash directly. Smoked bacon can be said to be a specialty of our hometown, every year near the New Year, parents will prepare a lot, but this smoked bacon is delicious, but it is particularly troublesome to clean, especially the old bacon that has been put for a year or two is difficult to wash, so we must master the way and method when washing, the method is right, the old bacon can be quickly cleaned, and I will talk about the method of cleaning the smoked old bacon in our hometown.

The first method is to soak in boiling water, first put the bacon to be washed into the basin, and then pour boiling water, the boiling water must not pass the bacon, the meat skin should not go down, put it on the side or up, and then soak until the water temperature is warm, wipe the meat with a clean dishcloth or brush (our hometown uses a loofah cloth), and wash it several times over and over again. Pigskin.

Generally, it can't be washed off with a dishcloth, so you have to scrape it back and forth with a knife a few times, and then it's clean.

The second way is to cook it. First wash it with hot water, and then cook it directly in the pot, just cook the bacon (so as not to rot the meat as soon as it is washed), and then wash it while it is hot while rinsing with water, so that it can be cleaned quickly, and you can also uproot the pig hair, after cleaning up, if you feel that the meat still needs to be boiled softly, then boil it with water.

In fact, smoked bacon is not as difficult to wash as imagined, but smoked bacon is not as white as salted meat looks, smoked bacon even if you wash it is burnt yellow, it looks dirty, but that is its true color, if you buy it back and wash it, the color is very light, then it can tell you for sure that you have just made it, the real smoked bacon is the longer the more fragrant, the longer the more difficult to wash, so when buying smoked bacon, you must ask whether it is old bacon.

Of course, it also depends on the personal taste, some people think that the smoky taste of smoked old bacon is too strong, so they don't like to eat it for a long time, and like to eat the smoked bacon that has just been made, but no matter what kind of it, when washing, it must be soaked or boiled in hot water, and then scraped with a knife to clean it thoroughly.

You can first boil water to soak it, and then scrub it with a handkerchief, or you can soak it in cold water for a day, then rinse or soak it with rice water, and finally wash it with water, or sprinkle it directly with alkaline noodles, and then scrub it and wash it with water.

Methods and steps for cleaning sausages:

Method 1: First of all, boil the water, soak it in boiling water slightly, and then the putty on the surface will slowly dissolve some, and then you can scrub it with a handkerchief, of course, don't use too much force, otherwise the skin on the surface of the sausage will be broken, and then change the clean hot water and wash it several times.

Method 2: Soak in cold water for 1 day, then rinse with rice water, and then wash it with water.

Method 3: If it is dry or frozen in the refrigerator before drying, soak it in warm water for a while or, if it is more wet, you can omit this step, sausage. Sprinkle an appropriate amount of alkaline noodles, to gently scrub, not too strong, will break the epidermis, clean the alkaline noodles of the sausage can also be replaced with flour, and finally rinse carefully with water several times.

These methods are very practical, oh, we got the cleaning method of the sausage, so how can we miss the method of cooking the sausage.

We first clean and process the sausage according to the above method, slice it, put it on a plate, wash the ginger and cut it into slices, put the ginger slices on the raw sausage, pour a small spoon of water into the steamer of old wine on the plate where the sausage is placed, put it on the shelf, and put the plate on the shelf. top, then cover and start steaming, steam over high heat for about 30 minutes, and then steam the sausage. The ginger is removed because the ginger has already tasted when steamed.

There are two methods: - one is to soak in boiling water and then wash, and the other is to cook and wash directly. Smoked bacon can be said to be a specialty of our hometown, every year near the New Year, parents will prepare a lot, but this smoked bacon is delicious, but it is particularly troublesome to clean, especially the old bacon that has been put for a year or two is difficult to wash, so we must master the way when we wash, the method is right, the old bacon can be quickly cleaned, and I will say - the method of cleaning the smoked old bacon in our hometown.

The first method is to soak in boiling water, first put the bacon to be washed into the basin, and then pour boiling water, the boiling water must not pass the bacon, the meat skin should not go down, put it on the side or up, and then soak until the water temperature is warm, wipe the meat with a clean dishcloth or brush (our hometown uses a loofah cloth), and wash it several times over and over again. Pork skin generally can't be washed off with a dishcloth, so you have to scrape it back and forth with a knife a few times before it is clean. The second way is to cook it.

First wash it with hot water, and then cook it directly in the pot, just cook the bacon (so as not to rot the meat as soon as it is washed), and then wash it while it is hot while rinsing with water, so that it can be cleaned quickly, and you can also uproot the pig hair, after cleaning up, if you feel that the meat still needs to be boiled softly, then boil it with water.

How to clean smoked bacon.

Nowadays, many people will smoke bacon at home, but the disadvantage of this smoked bacon is that there are more dirty things on it, and it is very inconvenient to clean, so how to clean this smoked bacon, let's learn about it together!

How to clean smoked bacon: Method 1.

1. Fire roasting: Take the whole piece of smoked bacon and roast it directly on the fire, pay attention to only the side with the skin of the meat, and roast until the skin of the bacon is black and begins to drip oil.

2. Soaking in rice water: Use a knife to scrape the dirt on the bacon skin and the baked meat skin, and then soak it in rice washing water or warm water for 20 minutes, of course, it can also be warm rice washing water.

3. Knife scraping: After soaking, use a knife to scrape the remaining dirt on the meat skin, then rinse the bacon, cut it into large pieces and boil it in boiling water for 20 30 minutes. The boiled bacon has become very clean, and the smoke and saltiness have been reduced a lot, and after taking it out and letting it cool, you can change the knife to your liking, or stir-fry or steam it's up to you.

How to clean smoked bacon: method two.

1. Alkaline surface cleaning: first wet the smoked bacon with hot water, then smear an appropriate amount of edible alkaline noodles and scrub carefully.

2. Soaking in salt water: Before soaking smoked bacon, add a spoonful of salt to warm water. Then soak the bacon in warm water for half an hour to two hours, the saltier the smoked meat, the longer it will take to remove the salty taste.

3. Rice washing water cleaning: There is a lot of oil on the surface of smoked bacon, we can use rice washing water to wash, because rice washing water contains starch and can absorb part of the oil.

4. Rinse with hot water and then rinse with hot water, find a brush to scrub, be sure to wash with hot water. Soak the washed bacon in boiling water for half a day to remove the salty taste.

Health Tips:

Smoked bacon should not be eaten too much, because in the production process, many vitamins and trace elements in the meat are almost lost, such as vitamin B1, vitamin B2, niacin, vitamin C, etc. The sodium content of 100 grams of bacon is nearly 800 milligrams, which is more than ten times the average amount of ordinary pork. Long-term consumption of large amounts of bacon virtually causes excessive salt intake, which may aggravate or lead to increased or fluctuating blood pressure.

Of course, eating less does not mean that you can't eat it, as long as the content is within a safe range, it will not cause harm to people. A one-time ingestion of gram nitrite can cause mild poisoning, and ingestion of 3 grams can cause severe poisoning. A large amount of nitrite ingestion can make the blood lose the function of carrying oxygen and make the human body lack oxygen, and the symptoms of poisoning appear, such as bruising of the lips, nails and the whole body, shortness of breath, dizziness, palpitations, drowsiness, etc., and fainting will occur in severe cases, which can be life-threatening if not rescued in time.

A1Warm water cleaning method (1) clean the outside of the pig's small intestine, and then use chopsticks or small wooden sticks to turn out the inside of the small intestine and clean the inside of the small intestine (2) Prepare warm water, add vinegar and salt crops, stir and synthesize, and then put the pig's small intestine into warm water, and constantly scrub it clean. (3) After taking it out, add some alkali and wash it a few times, it will not have a peculiar smell!

2.Add cooking wine and vinegar (1) Prepare the pig's small intestine, then turn it over and clean it, pour in an appropriate amount of oil, and constantly scrub it to clean the mucus inside the small intestine. (2) Then add an appropriate amount of salt, vinegar and cooking wine to the water, which can remove the fishy smell of the pig's small intestine.

3) Put the pig's small intestine in, clean it, and scoop it up. (4) Boil a pot of boiling water in a pot, then soak the small intestine in boiling water for about 2 minutes, scoop it up, and wash it with water.

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Smoked bratwurst. Ingredients: 10 kg of pork foreleg meat, pig small intestine root.

Excipients: appropriate amount of salt, appropriate amount of Sichuan pepper, two chili powder, pepper.

Appropriate amount, five-spice powder.

Moderate amount of high liquor tael.

The practice of smoked bratwurst.

Cut the fat and lean 3:7 front leg meat into slices.

Mix all the ingredients with the meat slices, salt and chili peppers according to your salty taste, put more or less, leave overnight, and marinate to taste.

Prepare a cleaned pig intestine.

The mineral water bottle is cut diagonally into a funnel-shaped, and one end of the small intestine is put on the mouth of the bottle, and the marinated meat is poured into the intestine. Be sure to fill the meat tightly, otherwise it will be deflated after drying, a section of ** and a long line (easy to hang), to tie tightly, and prick it with a toothpick where there is air.

This is a sausage that has been smoked for two weeks, has been put in the refrigerator, smoked for too long and too hard, not very tasty. 2 weeks is just right.

Take two sections of warm water and wash it, steam and slice it in a pot, or fry it in oil.

Tips: The salt can be adjusted according to individual saltiness, and if there is no condition for smoking, it can be placed in an air-drying place to dry.

Smoked sausages are generally smoked by machine for only 4-7 hours. If you smoke it at home, you can use grains as a burning material every day, smoke it for 1-2 hours, and smoke it continuously for 1 month, and the taste of the bacon will come out, and the taste is also the best.

Take out the sausage, because it is relatively dry, so you need to soak it in warm water for half a day, if it is more wet, omit this step; Sprinkle with an appropriate amount of alkaline noodles and gently scrub; Rinse carefully with clean water; Add an appropriate amount of water, cook, boil the water over medium heat for about another 20 minutes, because it is relatively dry, cook for a while.

How to preserve the sausage.

You can hang the sausage indoors after drying, pay attention to open the window for ventilation, so that it can be stored for two months, if you want to keep it for a long time, then you can put it in the refrigerator to refrigerate or freeze, if you put it in the refrigerator, then wrap it in plastic wrap first, and then seal it in the refrigerator.

You can also put it in clean water to soak it for a few hours, and then brush off the dirty things on the surface, add an appropriate amount of water to the pot, put some ginger slices, put the soaked sausage in the pot and steam it through water, take it out and let it cool after steaming, and then divide it into several parts, put it in a separate bag and seal it, and then put it in the refrigerator freezer for preservation, take out some to eat when needed, and you can also keep it for a long time.

It can also be put into a deeper jar, a bamboo basket is placed upside down in the jar, and then the sausage can be overhead, which can be better breathable, and each layer of sausage needs to be sprayed with wine, and then covered with a lid to seal it after it is installed, and then seal the gap with kraft paper, so that it will not be breathable.