Can you smoke sausages when filling them, and what is the most taboo thing when filling sausages?

Stuffed sausages, neither to smoke and dry, nor directly put in the sun to dry, but in reality, many friends will be filled sausages directly to the sun exposure, they think that the sausages will dry quickly, and will not deteriorate, in fact, on the contrary, exposure to the sun, will make the sausages become too dry and hard, and the oil in it will be very strong, seriously affecting the taste. So what's the right thing to do? That is shade, the so-called shade, is to fill the sausage in the sun can not be hung in the shade, the general shade time can be controlled at about 7 10 days, if you want to be softer, you will be shorter, if you want to be a little harder, you will be longer.

Winter is coming, friends who like to eat sausages take advantage of the current pork ** decline, hurry up to buy more meat sausages, sun-dried sausages into a fresh-keeping bag and put it in the refrigerator for refrigeration, take it out when you want to eat, it is particularly convenient, it tastes clean and hygienic, and sweet and delicious.

Many friends say that they will fill sausages, but in fact, the color of the sausages is not red and shiny, and the taste is sour and astringent, especially unpalatable. If you want the sausage to be sweet and delicious, the following 4 tips should be kept in mind, and friends who need it should collect it quickly.

Tip one, use the meat of the front legs.

Some people stuff sausages that don't taste good, either they're too greasy or too dry and hard, in fact, it's largely because of the wrong choice of meat, and the best meat for sausages is not pure lean meat, nor pork belly, but front leg meat. Sausages filled with pure lean meat will be dry and hard, and the taste will not be good; Pork belly, on the other hand, will be too greasy; The author thinks it is best to use the front leg meat, because the front leg meat is fat and thin, fat but not greasy, thin but not dry, and it is the best choice to fill sausages.

Tip 2: Wash the meat in warm water.

When filling sausages, the meat bought back needs to be cleaned once, one is to clean the dust on the surface, the other is to remove the blood water inside, and when cleaning the meat, many friends directly rinse it with tap water, in fact, this is not correct, it is equivalent to washing meat with raw water, and the sausage poured out should be put for a long time, if the meat is cleaned with raw water, it is easy to breed bacteria and produce rot and deterioration. The correct way is to wash the meat with boiling hot water, which is cooled to about 50 degrees Celsius, which will not only prevent the meat from changing color but also avoid the growth of bacteria.

The filled sausages should be hung in a cool and ventilated place to dry in the shade, and then they can be smoked to make smoked sausages.

Compared with enema, it is a delicacy that many people love to eat, because many friends like to eat enemas very much, so some people will choose to make their own enema. But have you ever thought about such a question, when filling sausages, what are the things that need to be taboo? Let's talk about the precautions when taking an enema.

First, it is forbidden to wash meat in cold water. Enemas are different from cured meat, so it is forbidden to wash meat in cold water, and it is not possible to mix meat with spices, because ginger and garlic should not be added to remove the fishy smell when filling sausages. Because moldy fermentation will begin within two days, undried sausages should always be dried in a ventilated place and then stored in the refrigerator after drying.

Second, bacon meat cannot be washed and marinated directly. The meat of the sausage should be cleaned, but washing the meat is a very important thing, not washing it directly, the bacon meat needs to be washed with hot water, the whole piece should be washed and cut off, and do not wash it repeatedly. Otherwise, a lot of oil on the meat will be washed away, and the poured sausage will not have a strong aroma.

Be sure to dry the meat completely after washing it and marinate it in a marinade. So it is absolutely forbidden to wash meat in cold water.

Thirdly, the meat is sterilized before marinating. To make sausages that do not whiten, the meat must be sterilized before marinating. All cuts must be sterilized with a high degree of liquor, and the next step is to mix the meat and spices, many believe that the more spices, the better the sausage.

They will also use many commonly used ingredients to remove the fishy smell of the sausages. In fact, this is wrong, sausages do not need to be removed with special ingredients. Therefore, when we fill the sausage, we should not add ginger and garlic to remove the fishy smell, if we add ginger and garlic, the sausage will ferment and produce a sour taste, and the sausage will eventually become "sour".

Fourth, you can't put stuffed, undried sausages in a closed room. Placing sausages that have not yet dried in a closed room will make the sausages "sour and white". Therefore, undried sausages should always be kept in a ventilated place for drying, and after drying, they should be stored inside the refrigerator after winter.

Sausages are a flavorful delicacy that may vary from place to place, but no matter where you fill sausages, you should not wash meat in cold water, and do not fill sausages when the weather is bad. Sausages are also known as sausages, and in many places there is a custom of making sausages in winter, and the dried pork is poured into the sausage and eaten, which is different from fresh pork. Observing the sausages, you can find that the taste of the sausages made by each family is different, some people make sausages that are particularly fragrant, but some people make sausages that have a sour taste, which seems to be affected by something that affects the taste of the sausages.

Although many people know how to make sausages, there is also a knack for making sausages, and there are certain skills in each step, and it is difficult to make delicious sausages without holding them well. There are also some taboos when making sausages, and the sausages made by committing these taboos are not delicious.

Everyone knows that bacon is marinated and hung up without washing, but the sausage must be washed before cooking, and it is not safe to eat if it is not washed. Before filling the sausage, be sure to wash the meat in whole with hot water, and then cut it after washing, and do not wash it with cold water, because cold water will allow the meat to ferment in the casing and affect the taste of the sausage.

It's okay to make bacon when it's raining, because bacon will be taken out to dry after being marinated for a week, but sausages are not good, and the filled sausages must be ventilated as soon as possible, if the sausages are not ventilated, they will become moldy, and such sausages cannot be eaten. So we must be optimistic about the weather before filling sausages.

Experienced people know that when filling sausages, as long as salt and white wine are put in the meat, as long as it can be sterilized. Some people add ginger and garlic to add flavor, but adding these seasonings will give the sausage a sour taste. Therefore, making sausages is not about putting as many seasonings as possible, just adding liquor and salt.

The most taboo is to put soy sauce and cooking wine, and chopped green onions can not be put in, if you put these kinds of things, it will cause the taste of the sausage to become very poor, and it will also affect its storage time.

The most taboo thing about sausages is that the meat is too mushy, the ratio of fat and lean meat is not properly matched, the sausages are not knotted, and five-spice powder and chili noodles are not added to it.

When filling sausages, it is most taboo not to put soy sauce, green onions, and cooking wine.

The difference between smoked and unsmoked sausages is mainly in the taste.

Because the smoked sausage actually still has a very obvious smoky taste, so this is still very easy to distinguish, generally in the autumn wind will start to cook bacon, if the weather is drier, the water of the bacon evaporates faster, then the time to smoke bacon will be shorter, smoked bacon is actually quite delicious.

The right way to smoke sausages:

1. If you want to smoke sausages deliciously, the first thing is to pay attention to the production of sausages, if the raw materials are not good, no matter what you use to smoke, the taste of sausages must be bad, we must choose fat and thin when making sausages, the best seasoning, the meat must use the freshest plum meat is the best, and the sausage is delicious.

2. The material of smoked sausage should also be noted, now many places smoke sausage are selected wood residue or sawdust, so that the smoked bacon only has the smell of smoke, no other fragrance, not delicious at all, it is recommended that you can use the branches of the cypress tree as the main material for smoking, because the cypress branches are rich in the aroma of oil, and the smoke also has a strong fragrance.

3. Some materials can be added appropriately to smoked sausages. If you want the sausage to taste delicious and have a sweet taste, you can add some fruit peel, especially orange peel, which can make the sausage have a fragrance and taste better.

Freshly filled sausages don't need to be dried right away. Because there is a lot of water and oil in the freshly filled sausage, if you go to the sun immediately, the fat in the sausage will overflow to the surface of the sausage, resulting in the sausage being very greasy when eaten at the back, and the moisture in the sausage will also be completely dried, resulting in the sausage being too dry and hard to eat, and it will not taste good. Protect from light and then dry, so that the moisture and oil in the sausage are not easy to come out, and at the same time, let the surface of the sausage air dry naturally.

Sausage stuffing precautions:

1.The filled sausages should be hung out of the vent and dried naturally, not in direct sunlight, and not placed in a heated room.

2.Sausages left and right, keep a distance of 5-10cm before and after, to avoid squeezing caused by unsmoothness, sausage stickiness and deterioration.

3.After the sausage is filled and hung for 24 hours, a bamboo skewer or toothpick should be used to hollow and exhaust to remove excess gas in the sausage and prevent the sausage from being impermeable, uneven dry and wet, and sour and mildew.

4.Rinse once for 1-2 days to make the sausage evenly cooked on all sides.

5.When drying outdoors, in order to prevent animals such as cats and dogs, a protective net can be covered on the outside of the sausage display rack.

6.Pay attention to the drying time, the length of the sausage drying time is related to the fat and lean of the raw meat, generally at least 15 days or more can be steamed for a period of tasting, if the taste is good, it can be put away, placed in the refrigerator fresh-keeping room for storage.

1. After filling, put it in an open-air ventilated place and dry it for 3-5 days (the temperature shall not be higher than 20 degrees, the lower the temperature, the better), so that various ingredients can be volatilized and penetrated; (The sausage is dark brown when dried in the shade, and it receives about 3 days of sunlight, and the color is fresh reddish-brown at the end).

2. After drying, move to a shaded and ventilated place to dry for 7-10 days, and when the sausage is dry on the outside and soft on the inside (this is also according to personal preference, if you like to eat chewy, dry it), pack and freeze it and put it away, and steam it with food (steaming for about 40 minutes).

3. In the process of drying, you should avoid drenching snow and rainwater, otherwise the sausage will become sour, and you must pay attention to good ventilation in the process of drying or drying, and the sausage is not afraid of freezing. Before steaming, it is best to oil the sausages, use the oil of stir-frying vegetables at home, and put a thin layer on them, so that the steamed sausages are bright and attractive!

How long can sausages be eaten in the sun:

Once the sausages are ready, hang them in a well-ventilated place to dry. Air bubbles are found, and vented with a needle prick. Ligation is performed at 1 section every 12 cm or so. Flip it again two days later.

The drying time depends on the temperature, wind and other reasons. In general, 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 much, or it will taste bad. After that, 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 spread the surface, hang it in a cool place below 10, and save it until after the Spring Festival.

The sausages should be dried for 3-5 days, and the temperature should not be higher than 20 degrees, the lower the temperature, the better, so that all kinds of ingredients can be volatilized and penetrated, and accept about 3 days of sunlight, and in the end the color is fresh reddish-brown is normal. After drying, move to the shade and ventilation to dry for 7-10 days, when the sausage is dry and soft inside, pack and freeze and put away, eat and steam, and avoid drenching snow and rain during the drying process, otherwise the sausage will become sour, and whether it is drying or drying in the process, we must pay attention to good ventilation, and the sausage is afraid of covering and not afraid of freezing.

The sausages should be dried for about ten days before they can be steamed and eaten again. It is also necessary to adjust the time appropriately according to the weather conditions, and sunny and windy weather is the most beneficial for drying sausages. If it is rainy, it is necessary to increase the drying time.

Many people like to eat sausages, and cold stir-fry dishes are very good. Some people will buy sausages outside, most of them like to fill their own sausages, feel that the sausages they make are better, so they spend a lot of money to buy materials, spend time, and the sausages made are not delicious, family members or relatives and friends, see such sausages are not willing to touch, do you feel very failed, and then you will find the reason, feel that it is not the reason for the wrong proportion of seasoning, or the spices are not very good, in fact, the sausage is not delicious and tasteless, sometimes it is not this reason, many times, It's all a problem with sausages, many people make sausages and dry them directly, which is not right, if you want to make sausages with strong fragrance and delicious taste, you have to do this! So how exactly do you dry sausages?

Can't make sausages look over! How do you dry stuffed sausages? You have to do it right, the sausage is fragrant and flavorful!

1. Put the filled sausages in a large basin, cover them with a layer of plastic bags, be black, ensure that the sausages do not see the sun, turn them over once a day, cover them for seven days, and remember to turn them over during this time.

2. When the time is up, take out the sausage, hang it in a dry and ventilated place for three days, then prick a sausage with a steel needle, and then put it in a place with weak sunlight for a week.

3. The sausages that come out of this way are delicious, and they are generally made a lot, so put the sausages in a fresh-keeping bag and freeze them in the refrigerator, and it is best to eat them within half a year!

The sausages dried in this way are very fragrant and flavorful, that is because the freshly filled sausages are not flavorful, and they are not shaped, if they are exposed to the sun, the sausages may break and produce oil, so the sausages are difficult to taste, so if you want to eat delicious sausages, you have to dry them like this.

Remember to put small holes in the sausages when drying, so that the sausages will not dry up, and after drying, they will still be full of round, and when you eat them after forming, they will be cut out beautifully. Dried sausages should be frozen in the refrigerator and eaten best within six months.

You now know how to dry sausages, right? In doing so, the sausages are fragrant and flavorful! You have to do this, marinate first and then dry in the shade, you can't dry it after filling it, it's not right, you can't make delicious sausages, hurry up and learn it, it's no longer difficult to eat sausages every year!

How do you dry stuffed sausages? You have to do it right, the sausage is fragrant and flavorful!