Can sausages be marinated first and then smoked, can you marinate sausages by yourself

Sausages should not be marinated and smoked.

Sausages must be smoked first and then marinated, because there will be a layer of ash on the surface of the smoked sausage, which cannot be eaten directly, and the smoked is very dry, so it is recommended to smoke first and then marinate.

This will keep the smoky flavor without being too bitter; It is also possible to soften the sausage to make it less hard. Be sure to wash the surface before marinating and soak it for a while.

Tips for filling sausages:

1. Use the front leg meat.

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.

2. Wash the meat with 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.

3. Sterilize with a high number of liquor.

In addition to cleaning the meat used in the sausage, it is necessary to add salt, pepper powder and other spices to marinate after chopping into the meat filling, of course, in the process of pickling, the height of the liquor is essential, adding liquor is to better sterilize, the second is to increase the fragrance of the sausage, here is to give you an experience ratio, 1 pound of meat plus two taels of liquor, and so on.

4. The filled sausages should be sunburned.

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.

The so-called shaping, 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 can dry a little shorter, if you want to be a little harder, you can dry for a longer time.

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

Yes. Ingredients for the preparation of marinated sausages:

Ingredients: 600 grams of pork (lean), 400 grams of pork (fat).

Seasoning: 1500 grams of marinade, 40 grams of sugar, 1 gram of five-spice powder, 20 grams of salt.

Features of marinated sausages:

The thickness is uniform, the meat is moist, salty, fresh and sweet, and the flavor is unique. Preparation of marinated sausages:

1.Wash the pork, cut it into granules, put it in a basin, add refined salt, sugar, five-spice powder, stir well, and marinate for 20 minutes.

2.Take the sheep casing and soak it with hot water and wash it; Fill the casing with meat to fill the intestines, then tie the two ends of the intestines tightly with a rope, and then poke the intestines with a needle to expel the air. Noisy and rough.

3.Put the brine into the pot, then put in the sausage, heat it over medium heat, and immediately switch to a slight heat when it boils (the fire should not be too fierce to prevent the casing from bursting) for 30 minutes.

Tips for making marinated jujube sausages:

1.It is advisable to choose pork with six lean and four fat; After being diced, the fat and thin blend to make the dish moisturized, which can improve its tenderness and aroma. 2.When filling the casing, poke holes in the casing with a needle to expel the air and make the sausage firm.

Stuffed sausages 10 to 15 days later can be smoked with cypress.

The air-drying time is generally 10 to 15 days, and when the sausage is dry on the outside and soft on the inside. After air drying, the sausage can also be smoked with a cypress branch sedan chair, so that the taste will be better.

To eat authentic Sichuan sausages, you need to smoke them with cypress trees for a few hours until they become a saucey color. The freshly smoked sausages are bubbling with oily water, beautiful in color, transparent in color, and revealing a faint fragrance of cypress. The smoked sausages are then put in a ventilated place, and the sausages taste better and taste better after air drying, and can generally be stored at room temperature until March and April of the following year.

Precautions. 1. After the cypress branch is ignited, do not roll into an open flame, generally take a little flammable and fire-resistant firewood and light it first, and cover it with fresh cypress branches, so that the cypress branches seem to be in a state of roasting, which will only produce a lot of smoke.

2. In the process of smoking, certain measures should be selected to cover all of them, so that the smoke generated by cured meat, sausages and cypress branches is in a closed state and smoked for two or three hours.

Summary. Hello, here is a help you find out that the water that has boiled smoked sausages and pork ribs can be poured into the brine to enhance the flavor. I think to increase the meat aroma of braised meat, in fact, it is very simple, highlight the fragrance can be, see many friends think that to increase the meat flavor of braised meat must add compound spices, use old soup, add a lot of seasonings and even additives, etc., but I don't know that adding too many seasonings will only cover up the original fragrance of the ingredients.

Hello, here is a help you find out that the water that has boiled smoked sausages and pork ribs can be poured into the brine to enhance the flavor. I think to increase the change of the braised meat aroma, in fact, it is very simple, highlight the fragrance can be, see many friends feel that the marinated meat to increase the meat aroma must add nuclear complex spices, use old soup, add a large number of seasonings and even additives, etc., but I don't know that adding too many seasonings will only cover up the original fragrance of the ingredients.

You can recall that you should have cooked white meat, that is, add a little ginger, cooking wine, salt and cook, after cutting it is not full of meat fragrance, even just add a little salt will be very fragrant, delicious, and do not need special spices, and then stewed chicken, pork ribs are also full of meat aroma. It's not that the braised meat doesn't need to add stock or spices, but I think that adding these two has little to do with increasing the flavor of the meat, adding the stock is for the new brine when there is no old brine to cause the bottom taste of the bland, adding spices Although it has the effect of removing the smell and increasing the flavor, the main role of adding spices is to guide the main body of the manuscript to be flavored, and adding these two is only an auxiliary role, not the main role, which should be understood.

Hello, yes, not only glutinous rice sausages, any kind of sausage is boiled first and then smoked.

Sausages are a type of food made by using very ancient techniques of food production and meat preservation, in which the meat of animals is ground into strips, ground and then filled into casings. Sausages are made from small casings of pigs or sheep (there are also large casings) filled with seasoned meat. Chinese sausages have a long history, and there are many types of sausages, and the main imitation buckets are divided into Sichuan-style sausages and Guangweier sausages.

The main difference is that the Cantonese flavor is sweet, while the Sichuan flavor is spicy. In the past, sausages were made every year before the Chinese New Year, but now they 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 it has been preserved to this day.