How to deal with sausages if they are not smoked, and how to clean smoked sausages

Sausages are not smoked? During a week when the sun is exposed. Most of the dry is then placed in the freezer compartment of the refrigerator. It doesn't break for a year.

Not all sausages have to go, smoked, we have some sausages, he is made in the month of wax only need to be dried under the sun, at this time he can also be very good to preserve will also be very fragrant, it will taste more flavorful, some people are not used to eating smoked sausages, because she will have a strange taste, so many people still choose to eat sausages.

How to wash smoked 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: Dry or freeze in the refrigerator before, soak it in warm water for a while or, if it is more wet, you can omit this step, sprinkle an appropriate amount of alkaline noodles on the sausages, and gently scrub them, not too vigorously, they will break the epidermis, and the alkaline noodles for cleaning the smoked sausages 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 smoked sausages according to the above method, slice them, put them on a plate, wash the ginger and cut them into slices, put the ginger slices on the raw sausages, pour a small spoon of water into the steamer of old wine on the plate where the sausages are placed, put it on the shelf, and put the plate on the shelf. Cover and start steaming, steam over high heat for about 30 minutes, and remove the ginger from the sausage after steaming, because the ginger has already tasted when steaming.

Sausages are not smoked, and white wine can be smeared on the outside. The purpose of smearing white wine is to sterilize and prevent mosquitoes from laying eggs, and the sausages are bought back and the surface spices are washed with hot water.

Spray liquor on the outside of the sausage and on the rope where the sausage is dried, mosquitoes and flies will not lay eggs on it, and the sausage is of course more hygienic and healthier without mosquito bites, and the liquor is harmless to the body, so you can spray it with confidence.

Sausage making

Sausage is a kind of food that makes use of very ancient food production and meat preservation technology, the meat of animals is minced into strips, and then filled with casings to make long cylindrical tubular food, sausages are made from pigs or sheep small casings or large casings filled with flavorful meat ingredients.

Chinese sausages have a long history, there are many types of sausages, mainly divided into Sichuan sausages and Cantonese sausages, the main difference is that Cantonese sausages are sweet, Sichuan sausages are spicy, in the past sausages were made every year before the Chinese New Year, and now sausages can be eaten at any time of the year.

But eating homemade sausages for the Chinese New Year has become a custom in many parts of the south, and has been preserved to this day, the world's longest sausage is on December 27, 2008, in Bucharest, the capital of Romania, the chef made a 392-meter-long sausage with 70 kilograms of meat, garlic and other ingredients, thus breaking the world record.

How should sausages be preserved.

Hang and save. First dry the sausage thoroughly in a cool, ventilated place, and then hang it directly in a cool, dry place, but avoid direct sunlight. When the temperature gradually rises, check that the sausages are kept dry. Because once the surface of the sausage is oily, the surface temperature is too high, so it is necessary to put it in the refrigerator.

This method is more suitable for the south, if the sausage is eaten in the north, it will become dry firewood, which directly affects the taste.

Keep in the refrigerator. The sausage is directly vacuum-packed, and then put it in the refrigerator to freeze or refrigerate the preservation, if you choose the refrigeration method, you can generally keep it for about 3 months, and the freezing method can be stored for about a year, and there is no need to worry about the change in temperature.

Liquor preservation. After the sausage is thoroughly dried, you can put it in the tank, it should be noted that the tank should be padded with a bamboo frame, put a layer of sausage on the sprinkle of some liquor, just repeat, put all the sausages in the tank, and finally seal it, and seal the gap with kraft paper, not a trace of gap, the tank needs to be placed in a cool place, avoid high temperature and rainforest, this method can be kept for half a year, and the taste can be guaranteed to remain unchanged after the cylinder is opened.

What to pay attention to in preserving sausages.

1. The sausage must not be cleaned with water during the preservation period, if you feel that the sausage is a little dirty, then wipe it directly with kitchen paper, and do not dip it in water.

2. If you keep the sausage environment moist, then you must put it in a cool and ventilated place for air drying.

3. If the sausage is directly exposed to the air and preserved, then it must be checked for spoilage when the weather is hot.

4. When making sausages, you can put more salt to prolong the shelf life of sausages.

5. It is best to choose vacuum for sausages to preserve, because this preservation method can extend the shelf life.

How to preserve the prepared sausages:1After making the sausages yourself, you should hang them in a well-ventilated place to dry.

2.Air bubbles are found, and vented with a needle prick. Ligation is performed every 12 cm or so, and it is flipped again after two days.

3.The drying time depends on the temperature, wind and other reasons, generally 7-10 days is about the same, but do not dry too dry, otherwise the taste will be poor. 4.

After drying, the sausages are packed in plastic bags and put in the refrigerator for quick freezing or refrigeration, or you can use a cotton swab dipped in a little peanut oil to evenly spread the surface and hang it in a cool place below 10. I hope mine can help you

If you make your own sausages, if they are not dried, you can use your oven to bake them at low temperatures, for an hour or so, and the best thing is to continue to dry, because of the current weather, he will not be bad, leave it for a week, two weeks or so, and you will almost dry it.

The reason why sweet sausages don't dry is that if they are exposed to the sun, the fat in the sausages will flow out and they won't dry easily. The solution is to use a toothpick jack to deflate the sausage after making the sausage, and then blanch it with trachoma, so that the sausage will dry quickly. Once the sausages are ready, hang them in a well-ventilated place to dry.

The air bubbles were found to be vented with a needle prick, and the ligation was performed at 1 segment of about 12 cm intervals, and then flipped again after two days. The drying time depends on the temperature, wind and other reasons. Usually 7-10 days is about the same.

If you eat it, you can do it after 3-4 days, but don't dry it too dry, otherwise the taste will be poor, and then put it in a plastic bag and put it in the refrigerator to freeze or refrigerate, you can also use a cotton swab dipped in a little peanut oil to evenly coat the surface, hang it in a cool place below 10 can be stored until after the Spring Festival.

Dryer or heater, or air dryer can be, but the taste must be naturally greater than heating, heating is greater than dryer, dryer is greater than air dryer.

1. To process pork, put the pork into thin slices of about one centimeter with a knife and put it in a basin. 2. Put in the seasoning, mix the chili powder, pepper wood, dried orange peel and refined salt into minced powder and sprinkle it into the processed pork, stir it by hand, and let each piece of pork be coated with the seasoning. 3. Fill the sausage, wash the fresh pig intestine with water and put it straight into the basin, prepare a funnel (or mineral water bottle mouth) and put it into one end of the pig's small intestine, and then pour the processed pork into the pig's small intestine through it, and move the pork down evenly while filling, and tie the two ends of the sausage with a thin thread after filling about two feet, and then tighten it with a thin thread in the middle of the sausage, so as to complete the two sausages.

4. Smoke on the kang, hang the filled sausage on the fire pit, and smoke it with fire for 24 hours until the sausage exudes aroma and a small amount of oil overflows. Precautions: The time span of sausage production is generally about one month, and it is best to choose a cold winter to make it easy to store and smoke.