To make sausages, is the meat dried or dried?

Generally, it is dried, so that the taste is very good, and at the same time, there will be no particularly greasy or dry situation.

Both methods can be used, it will be easier to dry in the sun, and the prepared sausages can be directly put in a cool place for ventilation, and the corresponding equipment is required for drying, but drying will be faster than drying.

I think it mainly depends on personal taste, sun-dried sausages are tougher and crispy, and the dried sausages will be softer and moister, and most of them are still drying more on the market now, because they save time.

It is better to dry in the shade.

After the sausage is filled, it is recommended to put it in a cool, dry and ventilated place to dry in the shade, and it is not suitable to dry directly in the sun, because being directly exposed to the sun will accelerate the fat precipitation in the sausage, and it will also accelerate the evaporation of the sausage water, which can easily lead to the sausage being over-sunburned, so that the sausage will taste relatively dry and hard, and the high temperature direct sun will easily lead to the deterioration of the sausage.

After the sausage is filled, it is recommended to hang it on the eaves and windowsill of the house, which will not be exposed to the sun and have good ventilation.

How to judge that the sausage is dried:

Look at the color. The color of the sausage is fresh after filling, but as the water evaporates, the color of the bacon will slowly darken, and it will turn reddish-brown or even black.

Look at the texture. The texture of the freshly filled mellow is very full, but it will slowly harden after drying, and the surface will even be wrinkled, and if you press it hard with your hands, it will be more elastic in the middle.

Smell the smell. Freshly made sausages will only smell of meat, but after drying, the fat will be sun-dried, and the smell will be very fragrant.

The sausage can't be dried, it may be that the operation method is wrong, because after the sausage is filled, don't be busy drying it directly, and it is best to put it in a cool and ventilated place to dry it naturally for 3 to 5 days. Then after a part of the water evaporates, it is then put under the sun to dry, and the sausage tastes strong, and the taste is particularly fresh and delicious.

Sausage is a long-standing cured delicacy that is simple to make, has a good taste and chewy taste, but I don't know if I want to take it out to bask in the sun when making it. Sausage.

Stuffed sausages should not be basked in the sun.

Direct sun exposure is not recommended.

The sausage should first be placed in a cool and ventilated place to dry to no dripping, the surface is obviously dry, and then taken to the sun to dry, but can not be placed in the scorching sun exposure, so as not to affect the flavor of the sausage oil too much, and with the increase in temperature, direct sunbathing, will also lead to sausage rot and deterioration, it is recommended that if there is a yard or balcony at home, it is better to hang it directly in a well-ventilated shade to dry naturally, and when the dryness of the sausage is appropriate, it can be put away and preserved.

How to dry freshly filled sausages.

1. The freshly filled sausage should first be tied into uniform small sections with a rope, and the length of each section can be less than 12 cm, but try not to exceed 12 cm.

2. Tie the sausage into small sections and hang it in a well-ventilated shade, let it air dry naturally for about a day, so that the sausage can be shaped and flavored.

3. When the moisture on the surface of the sausage is slightly dry and the casing is wrinkled, use a steel needle to evenly prick some small eyes on the surface of the sausage to help the moisture inside the sausage volatilize rapidly, shorten the drying time, prevent the sausage from deteriorating and changing flavor in the process of drying, and at the same time control the oil that oozes out during the drying process.

4. Continue to dry in the shade until the surface of the sausage is obviously dry, and then you can take it to the sun to dry.

5. After drying the sausage in the sun for 3 to 4 days, it will appear fresh reddish-brown, beautiful and attractive, and have a good flavor.

Will it be bad to dry the sausage at 20 degrees.

Easy to break. Sausage is made of fresh pork, which is rich in protein and other nutrients, just a simple marinade before drying, just like the usual stirred dumpling filling, if placed in a high temperature place, it is easy to breed a large number of bacteria and other harmful substances, which will cause the sausage to be sour and deteriorate, and even have a foul smell, so it is better to choose the winter when the temperature is about 10 degrees to ensure that there will be no deterioration during the drying process.

It is best to dry the sausages until they are dry.

It depends on the personal taste.

Generally, the sausage is dried for 7 to 10 days, and when the sausage is dry and soft inside, you can end the drying, if you like to eat chewy sausages, you can dry them again, but pay attention not to dry the sausages too dry, otherwise the taste will be poor, you can pinch it by hand, feel the surface hardened, the appearance is dry, and the casing can be wrinkled.

Precautions for drying homemade sausages.

1. Marinate first and then dry in the shade, and cannot be dried directly after filling.

2. Do not directly expose the sausage to high temperatures in the sun, so as not to spoil the sausages.

3. Tie a small hole on the sausage, so that the sausage will not dry up, and after drying, it will still be full of round.

4. Pay attention to waterproof and moisture-proof, if it is rainy or snowy, it is difficult to dry, you can put it in the refrigerator for storage, and then take it out to dry when the weather is good.

Homemade sausages are dry and hard, which is nothing more than improper methods such as too much lean meat and long air-drying time. We have to find a way to make it absorb more water, become soft and glutinous when touching this sausage, and try not to use steaming. Last year, my mother just filled some sausages and went back to my hometown, and we didn't pay much attention to them, and when my mother reminded us, the sausages had probably been drying outside for more than a month, and then they were taken off and put in the refrigerator, which resulted in the sausages eating very dry and dry.

When steaming <> again, you can soak in water for a while to let the meat inside absorb water, and then it will be better to steam it, and there may be too much lean meat, lack of oil, such sausages, it is recommended that you eat such sausages, cut into slices, fried and eaten, it is also very delicious!! Place it in a plastic bag and put it in the refrigerator for quick freezing or refrigeration. You can also use a cotton swab dipped in a small amount of peanut oil to cover the surface evenly, hang it in a cool place below 10°C, and then store it after Chinese New Year.

Why are homemade sausages hard and dry 1. When filling sausages, there is too much lean meat, and the fat and lean are uneven 2. If the time of drying and smoking is too long, the moisture of the meat itself evaporates, so the steamed sausages will be hard and dry. If the intestines feel too dry, it is recommended to boil them in water when eating. Or steaming rice with this sausage is also very similar.

The sausage itself is one of the must-have New Year's goods for every household, and it used to be eaten only during the New Year. It was only later that the materials became abundant and the methods of preservation were improved, and the shadow of sausages appeared all year round. In the process of drying, you should avoid drenching snow and rainwater, otherwise the sausage will become sour, and whether it is drying or drying in the process, you must pay attention to good ventilation, and the sausage is not afraid of freezing.

When steaming <> again, you can soak in water for a while to let the meat inside absorb water, and then it will be better to steam it, and there may be too much lean meat, lack of oil, such sausages, it is recommended that you eat such sausages, cut into slices, fried and eaten, it is also very delicious!! Place it in a plastic bag and put it in the refrigerator for quick freezing or refrigeration. You can also use a cotton swab dipped in a small amount of peanut oil to cover the surface evenly, hang it in a cool place below 10°C, and then store it after Chinese New Year.

Let's dry it in the sun, dry it in a shaded and ventilated place, about a week will do, and the dried sausage will not taste good.

They are all dried, because the general sausage is placed in some places to let it dry by itself, not to say that it is put in the sun to dry.

It is generally dried, because if it is dried, it will be exposed to direct sunlight, because the high temperature will cause the meat to be too dry, which will affect our taste.

Drying, because the drying time is short, can allow the merchant to return the cost in the fastest way, and will not let the merchant advance a lot of money.

Slice bacon (1 mm per slice), chop green onions, ginger and garlic at will, add tofu, shiitake mushrooms, coriander, etc., cooking wine, light soy sauce, oyster sauce and chili peppers at will. Wrap the foil and seal it in the middle layer, 200 for 20 to 30 minutes.

The temperature of drying sausages and bai bacon should generally be controlled within 60 degrees, and if you want to use an oven to dry dao, you must use a baking container that can accurately control the temperature.

In addition, if the heating tube is directly installed in the oven, the temperature of the oven is quite different, the temperature is very high near the heating tube, and the temperature is much lower in the far away, and the drying will be uneven, and it is not recommended to bake sausages and bacon.

If it is a large oven, the heating tube is placed in a separate heating box, and then hot air is blown from the heating box into the oven (that is, the box where sausages and bacon are placed), this kind of oven has good uniformity and can be used to dry sausages and bacon.

The temperature should not be too high, adjust to 100-120 degrees and dry slowly.

Hello: sausages can not be dried, they should be hung in a ventilated and cool place to blow dry, and the sausages that have been dried are easy to ha. You're better off storing it in the refrigerator freezer.

Hang the sausages on the balcony and you should be able to see the sun.

Ingredients: pork, casing, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of thirteen spices, appropriate amount of white pepper, appropriate amount of liquor.

1. Put the prepared pork in the state of Changfu into salt, sesame oil, thirteen spices, white pepper, white wine, and wait for a few hours.

2. Wash the intestines with water and place them on the tool to use.

3. Tie the lower end with a rope.

<>5. Then use a needle to punch a few holes in the sausage.

6. Place it in the sun for 5 days and wait for it to form so that it can be made.

After the sausage is filled, don't dry it directly, it must be divided into sections, and every two or three sausages are tied up with a cotton thread, so that the sausage is not easy to break the skin when it is dried, and the shape is also good-looking; If there are bubbles in the sausage, you need to use a toothpick to puncture the bubbles, which can allow the moisture and oil to evaporate quickly, and the texture of the sausage is firmer;

Filled sausages should not be left to dry directly in the sun, which is not appropriate. After the sausages are filled, do not rush to dry, but first marinate the sausages for 2 nights, then put them in an open-air ventilated place to dry for 3-5 days, and then transfer them to a cool and dark and ventilated place to dry for about 10 days, and after the sausages are completely dried, they can be eaten.

When drying, it is necessary to light first, and then backlight, so that the various ingredients in the sausage can be volatilized and penetrated, and the taste will naturally be more fragrant. The temperature of the lead limb grinding and drying should not be too high, try not to exceed 10 °C, otherwise the sausage is easy to spoil.

The specific drying time depends on the temperature, wind and other factors. Generally speaking, there are not many hall stools for 7-10 days. If you eat it, you can do it after 3-5 days.

Be careful not to dry too dry, otherwise the taste will be worse. After drying, pack 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, and hang it in a cool place below 10, so that it can be stored after the Spring Festival.

2 Is it better to dry sausages in the sun or in the air.

Sausages are better to dry, sausages can't actually bask in the sun, too hot weather is not suitable for sausages, which not only leads to sausages oil, but also may cause sausages to taste bad, moldy, bad, etc.

3 How much is the best way to air dry the sausages.

The most suitable temperature for sausage drying is an average of 2 to 3 degrees Celsius per day, and the sausages will not spoil due to the temperature. The filled sausage should be squeezed tightly one by one, and the sausage should be punctured with a fine needle while squeezing to ventilate (the intestine must not be squeezed and broken when squeezing the meat), and then tied firmly with a thin thread, and hung in a cool and ventilated place for a week after filling (the meaning of marinating meat in the intestine meat) and then drying (the winter sun is very gentle).

4 Is it better to dry sausages in the sun or in the shade.

It is better to dry sausages in the shade, so it is recommended to place them outside the balcony or in a ventilated room on the shade side and let them dry naturally. However, it is best to have a room temperature close to that of the outside. No, you can't.

Turn the surface regularly when air-drying so that it dries evenly. Freshly filled sausages should be spread out in a cool place for a long time to wait for it to be shaped and flavored. Then hang in the shade to air dry for a few days.

When the surface moisture is slightly dry and the casing is wrinkled, use a toothpick to prick the small eyes evenly on the surface of the sausage to help dry the moisture inside. The sausage is visibly dry on the outside and can be dried in the sun a few times. Do not expose to the scorching sun either, so as not to produce oily oil.