How long does it take to cook smoked sausages, how long can you cook them, and how long can they be

Hunan smoked sausage first cut the pork into pieces, soak in salt water for 2 hours, then wash and make meat filling, wash the casing inside and outside with salt water several times, wash the meat into the casing after washing, each section of the tie, and dry for a few days. After drying the sausage, hang it on a bamboo pole, burn some orange peel, sugar cane peel, twigs and other smoked sausages underneath, and cover the top with a cloth.

How to make Hunan smoked sausages.

Hunan smoked sausage production materials: 5 catties of pork, 1 casing, 50 grams of salt, 10 grams of Sichuan pepper powder, 3 spoons of light soy sauce, and other materials include bamboo poles, orange peel, fresh branches, sugarcane peel, etc.

1. Cut the pork into pieces, soak it in salt water with a concentration of 1% for 2 hours, wash it with water after soaking, and put it in a meat grinder. Soak the casing in salt water for 15 minutes and clean it with water.

2. Add salt, light soy sauce and Sichuan pepper powder to the ground meat, and stir well. Tie one end of the washed casing, pour the meat filling into the casing, and then tie the knot after filling, and tie each section with a string.

3. Hang the sausage on a bamboo pole and hang it in a ventilated place to dry for a few days until the surface of the sausage feels slightly dry.

4. Build a simple bracket in the open area of the venue, support the bamboo pole on it, burn some orange peels, branches, sugarcane peels, etc. below, let the smoke come out, and smoke for 5-8 hours.

5. A cloth can be put around the bracket to make the sausage in a relatively sealed environment, so that the smoking effect is better. When smoking, try to put the sausage twice, and it will be easy to smoke in the middle.

Dawrst is generally cooked for 20-30 minutes before it is cooked. At the same time, the longer it is cooked, the less nitrite content is in sausages and bacon without burning. As a final reminder, be sure to cook in a pot under cold water.

In this way, the water can slowly penetrate into the tissues of the meat, making the otherwise shriveled sausages and ham more moisturizing. If it is cooked in a pot under boiling water, the surface protein of the meat will shrink sharply due to heat, which will affect the penetration of water, and it will be difficult for nitrite to penetrate sufficiently. Do not soak the sausages, wash them in warm water, turn to low heat for 20-30 minutes.

Cook and cool for 10 minutes, if the weather is very cold, a few minutes is fine.

Precautions for the purchase of sausages.

Sausages should be represented by Sichuan's salty sausages and Cantonese-style sweet sausages, which are indispensable New Year's flavors. The selection of sausages can first look at the color, the meat quality of good quality sausages is red, and the fat part is white. Secondly, good quality sausages smell natural and fragrant, and bad ones will have a sour smell or other peculiar smells.

After being smoked, the sausage will be dry rather than soft.

<> pot under cold water and cook for 20-30 minutes. There are nitrites in the sausage, so it needs to be cooked before eating the sausage, otherwise it is unhygienic. The sausage does not need to be soaked and opened, the pot under cold water ensures that the water fully penetrates into the sausage, so that the nitrite can be completely precipitated, the time to cook the sausage can be boiled as long as possible, and the water can be boiled over medium heat for 20 minutes.

Dawrst is generally cooked for 20-30 minutes before it is cooked. The longer the sausage is cooked without burning, the less nitrite content there is in the sausage and bacon. And it needs to be boiled in a pot under cold water, so that the water can penetrate into the tissues of the sausage, so that the sausage becomes more moisturized.

Dawrst is generally cooked for 20-30 minutes before it is cooked.

1. It is generally recommended to cook sausages for about 20 minutes before eating. Because sausages are made in a special way, there is almost no water, and the longer they are cooked, the nitrite contained in the sausages.

In order to minimize it, it is conducive to human health.

2. Sausage is one of the special delicacies of the Tujia family.

3. Raw materials: 1000 grams of lean pork, 200 grams of fatty meat, 25 grams of dry casing, several fine hemp ropes, 15 grams of rose wine, 24 grams of high-quality soy sauce, sugar.

10 grams of salt each, nitrate.

4. Method: Wash the lean meat and fatty meat separately, wipe off the water, and cut it into meat slices the size of a fingernail (not cut into pieces, so as not to break the casing). Marinate meat (star anise, Sichuan pepper, chili pepper, etc.) in a large bowl and mix evenly, put in fatty meat and lean meat slices, add 100 ml of water and mix well, marinate for half an hour.

The casing is put on the water pipe, flushed inside and outside the casing, with a meat filler, worn on the casing, the marinated meat is slowly released, do not put too tightly and prick the human intestine several times with a needle (deflated), after the intestine is filled, the head and tail are knotted, and the hemp rope is tied tightly at 17 cm. Put the sausage in a pot of boiling water for a while, take it out and put it in a place with strong sunlight to dry it for a few days. If you want to make the sausage fragrant, you need to put it in a jar and seal it for a few days.

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.