How to smoke sausages for how long to smoke, and how to clean sausages

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.

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.

There are two ways to answer: - 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 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, 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 in clean water.

If you want to keep the bacon sausage for a longer time, even if it is not bad in June, the most common method is to put the bacon sausage in the refrigerator to freeze, so that the preserved bacon will not deteriorate for three or five years. It can also be put directly into the freezer, and it is generally no problem for a year under the suitable low temperature. In order to make it easier to eat it, you can cut the bacon into pieces of the right size, and then really package it independently, and you can take a piece directly when you eat it.

It is also a common method to hang lap-mei in a low-temperature ventilated place to preserve, and the temperature should be below 20 degrees Celsius, so that it is best to keep lap-mei for 3 months, and the taste is not so good for a long time. In the past, rural areas were generally preserved like this, hanging above the wood stove, and the cooking time was just right to smoke cured meat. The subject's problem is to save bacon in June, and this method is not recommended.

In addition to being stored in the refrigerator, you can also store bacon and sausage in a clay pot, which can generally be stored for about a year, and there is no problem with bacon being stored in June.

Choose a moderately sized tank with good sealing, wash it and dry it. The sausages are air-dried, then placed in a jar with a bamboo frame padded at the bottom, and for each layer of sausages, sprinkle some liquor on top of the sausages. After capping, seal the gap with kraft paper to prevent air leakage.

Then place the cylinder in a cool place, protected from heat or rain. In this way, the sausage can be stored for half a year without spoilage, and the fragrance will not change after the tank is opened.

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. Refrigerator preservation: 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. After the sausage is thoroughly dried in the liquor, it can be placed in the jar, it should be noted that the jar should be padded with a bamboo frame, put a layer of sausage and sprinkle some liquor, and repeat like this, put all the sausages in the jar, and finally seal it, and seal the gap with kraft paper, without a trace of gap.

Oh, that's it.

I hope I can help you.

If you can, please give me a thumbs up, thank you.

Sausages can be put for half a year, but they need to be put in the freezer layer of the refrigerator, if they are placed indoors at room temperature, they can only be stored for three months, when preserving sausages, it is best to put them in a food bag, and suck out the air in the bag to create a vacuum environment for sausages, when smoking sausages, they cannot be put in the sun to avoid sausages from spoiling.

How long can the sausage sit out.

1. Half a year.

If the sausage is wrapped in plastic wrap and put into the freezer layer of the refrigerator, it can be stored for six months, while after the sausage is packaged and sealed, it can be stored at room temperature for twelve months, but without any protection, the sausage can only be stored for three months if it is placed at room temperature.

2. How to save it.

In the process of preserving sausages, vacuum packaging can be adopted. First, the sausages are cut into small pieces, then in batches of three pieces, packed into grocery bags, then the air in the grocery bags is extracted, and finally the sausages are placed in a dark and dry environment at room temperature.

3. Precautions.

In the process of drying and smoking, the sausage can not accept direct sunlight, so as not to breed bacteria in the sausage and deteriorate, and in the process of drying the sausage, if it rains lightly for a long time, it is best to hang the sausage in the corner and smoke it with pine and cypress branches and orange peel.

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, 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 in clean 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.

If it is stored at room temperature, it is recommended to store it for up to two days, if it is refrigerated, it is recommended to store it within 9 days, and if it is frozen, it is recommended to store it within 60 days. It depends on factors such as the storage method. The details are as follows:

1. If you make homemade sausages at home, because there are no preservatives and other ingredients, only low water content and high salt content can inhibit the reproduction and growth of bacteria, and if you hang it in a cool place at room temperature, the shelf life is about 1 month, and the refrigerator can be frozen for up to 6 months.

In addition, the dried sausage, broken into small pieces, and then put it in the jar, sprinkle with an appropriate amount of 45 degrees of liquor, 5 catties of sausages correspond to 50-80 grams of liquor, and then seal the jar with a bag, so that the sausage can also be preserved for 6 months.

2. The purchased sausage is made into a commercial ** sausage, some of which will be vacuum-packed, and the operating environment is mostly a sterile environment, and its shelf life is relatively longer, generally it can be placed at room temperature for about 3 months, and it can be stored in the refrigerator for one year.

Can sausages be frozen in the refrigerator

OK. Sausage is a kind of sausage, which can be stored for a long time in winter or in a low temperature environment, and if the sausage is brought to a higher temperature area in spring, the sausage is easy to deteriorate, in order to avoid the sausage from deteriorating, the sausage can be wrapped in a bag and placed in the refrigerator for freezing preservation.

The temperature of the freezer layer of the refrigerator is low, and if you put the sausage in the refrigerator for preservation, it can effectively extend the edible life of the sausage, which is conducive to the preservation of the sausage.