Where to put the sausage after it is loaded, and how to put the sausage ingredients to taste good

Bacon (1) in detail Cuisine and efficacy: private dish taste: salty and sweet Process: air-dried Bacon (1) production materials: main ingredient: pork rib meat (pork belly) 5000 grams.

Seasoning: 200 grams of white sugar, 200 grams of soy sauce, 100 grams of salt, 100 grams of liquor Characteristics of bacon (1): golden color, dry flesh, transparent fat, long-term storage without corruption, is a fragrant and delicious winter meat products.

Teach you how to make bacon (1) and how to make bacon (1) to be delicious 1Selection and repair of raw meat: Choose fresh pork ribs, remove the bones and cut them into strips about 2 cm wide and 40 cm long, and prick 1 hole at the upper end to facilitate hanging through the rope after marinating.

Wash the oil slick off the surface with warm water and drain the water.

2.Marine: Immerse the ribs in a well-mixed ingredient and marinate for 6 to 8 hours, then remove the string and hang it on a bamboo pole.

3.Baking: The cured meat is hung in the oven and heated over a charcoal fire at a temperature of 50 to 55.

The wooden frame of the drying room is divided into three layers, such as the meat strips marinated on the same day in the drying room, and the position needs to be changed up and down, left and right every few hours to prevent drying. After about 2 days of baking, the meat strips become bacon products. If you don't use charcoal grilling, you can expose it to the sun during the day, move it indoors at night, and continuously expose it until the surface is oily.

Put it on the balcony or backyard to air dry.

The main thing is to ventilate it, let it air dry, or dry it first.

Bratwurst

Material:90 kg of lean pork, 5 kg of white sugar, 10 kg of fatty pork, 3 kg of refined salt, 200 grams of monosodium glutamate, 750 grams of liquor, 150 grams of minced fresh ginger (or garlic paste).

Method:

1. Dicing: Cut the lean meat into slices first, then into strips, and finally into small cubes of centimeters.

2. Rafting: Soak the diced lean meat in 1% concentration of salt water, stir regularly, promote the accelerated dissolution of blood and water, reduce the oxidation of the finished product and darken the color. After 2 hours, remove the contaminated brine, soak it in salt water for 6-8 hours, and finally rinse it off and drain it.

After scalding with boiling water, wash and dry with cool water immediately.

3. Pickling: Mix the washed fat and lean diced meat, mix the seasoning in proportion, mix well, and marinate for about 8 hours. Flip up and down every 2 hours to make the seasoning even, and prevent high temperature, sunlight, flies and dust pollution during pickling.

4. Skin and intestines: soak salt and dry casings in warm water for about 15 minutes, rinse them inside and outside after softening, and soak them in water for later use, and the water temperature should not be too high when soaking, so as not to affect the strength of the casing. Put the casing on the funnel mouth (or the mouth of the skin and intestine machine) from one end, when the end is set, put the air clean, tie it, and then pour the diced meat into it, and release the casing from the mouth while filling the diced meat, tie the port after filling the whole casing, and finally divide it into small sections according to the length of about 15 cm.

5. Drying: Fill the sausage and hang it in a ventilated place to dry it for about half a month, and pinch it with your fingers to try not to deform obviously. It should not be exposed to the sun, otherwise the fat meat should be oily and flavorful, and the lean meat should be darkened.

6. Preservation: Keep it clean and not contaminated with dust, cover it with a food bag, and do not hang upside down with the mouth of the bag, which is dustproof and breathable and will not grow mold. When eating, it is steamed and cooled before slicing, and it is delicious.

How to eat:

2. It can be fried with various vegetables, and the taste is extraordinary.

3. It can be used for barbecue or hot pot to eat, another enjoyment.

4. For people who are busy with time, sausage fried rice and sausage instant noodles are good choices.

The ingredients are good pork, chili noodles, Sichuan pepper powder, high-quality liquor, sugar, refined salt method 1Use good pork (fat and lean ratio 1:2), with chili noodles, Sichuan pepper powder, high-quality liquor, sugar, refined salt, put together in a certain proportion and stir well, marinate for 2-3 hours.

2.Put the marinated meat into the washed casing, and then tie it with a rope every 20 cm or so after it is full, and finally use a bamboo skewer to pierce the outside of the intestine at an equal distance to release the air in the intestine. 3.

Place the freshly filled sausages in a ventilated place to dry for about 1 week to remove excess water. 4.Finally, the dehydrated sausages are hung in an airtight environment and smoked for one day.

Sausages should be placed in a relatively low temperature place, not necessarily in the refrigerator, if the air temperature outside is low enough, it can also be placed directly outside. Of course, the temperature of the refrigerator is constant, and it will be a better place to put sausages than outside. Sausages should not be placed in a place with high temperatures or direct sunlight, as they are prone to mold and deterioration.

How to preserve sausages

Stored in a cool and dry place, the central region has a pleasant climate and is the most suitable place to make Chinese sausages. But as long as you get the hang of the method, you can do it anywhere. In places where humidity is more suitable, such as the Chongqing Hubei region, sausages can be hung in a cool and dry place after completion, but they should never be exposed to sunlight, and sausages must be thoroughly ventilated and dried first.

Stored in the refrigerator, in fact, the easiest and most convenient way to store sausages is to store them in the refrigerator. They can usually keep the umami for about 3 months and don't need to worry about climate change affecting the quality of the sausage. If the weather is getting hotter gradually, check that the sausage is dry enough, if the surface of the sausage is greasy and sticky, it means that the weather is too hot and the sausage must be stored in the refrigerator.

Stored in a tank, how do you store sausages without a refrigerator? Choose the right size and well-sealed jar according to the number of sausages, then wash and dry. After the sausage is air-dried, it is placed in a jar with a bamboo frame at the bottom.

For each layer of sausage, sprinkle some liquor on top, after stamping, seal the gap with kraft paper to avoid leakage and then place the jar in a cool place, away from heat and rain.

I believe that many people have eaten sausages, but I don't know if you have noticed, the sausages added in the small shops outside are very slender, and then they are hard to the touch, and the colors are also very bright. Anyone who has spent time in the countryside will know that the authentic sausages here are the opposite of what we see in small shops in the city, looking less tempting but tasting much better. Today, let's learn how to make a really clean and delicious sausage.

Make your own sausages.

First of all, we need to prepare the following ingredients: pork, casing, salt, liquor, pepper, chili powder, soy sauce, and other seasonings can also be added as appropriate, according to personal taste. Among them, pork needs to have both fat and lean, of course, the proportion of lean meat is more than fat, and the best possible meat needs to be used.

It is best to use small intestines for casings, and pork and casings should be made as fresh as possible.

Make your own sausages.

The first step is to wash the casing and soak it in clean water for half an hour to make it fully soaked, which is convenient for subsequent operations. The pork is washed with water, then cut into pieces with a knife, and the meat is made into finely minced meat pieces with a meat grinder, but be careful not to grind it too much.

Make your own sausages.

The second step is to add salt, liquor, pepper, chili powder, soy sauce and other seasonings to the minced meat, and choose the amount to add according to your taste, but not too little, otherwise the taste may not be good. In addition, you can also add some other common seasonings according to your own taste, without affecting the overall flavor. Some people may wonder why baijiu is added to the meat, which is actually to remove the fishy smell of fresh meat, in addition, baijiu also has a miraculous effect, that is, its strong smell has a banishing effect on insects, which can prevent them from staying on the sausage or laying eggs.

As for the effect of pepper, a little bit of it will not only not be numb, but will be very fragrant, which depends on the individual discretion.

Make your own sausages.

The third step is to stir the meat evenly, here you can use tools, but if the amount of meat is too large, it may not be easy to operate, so it is recommended to use your hands directly, and after washing your hands, you can start the operation with gloves. Once the casing is ready, tie a knot at one end or tie it tightly with a thin thread and put it all over the funnel of the cooking machine. Fill the meat into the casing, you can squeeze it tightly, and then tie it tightly with a thread at intervals, about 20cm in length.

Make your own sausages.

Step 7: After filling all the sausages, remember to prick a few small holes with needles on the surface of each section of sausage so that the air inside can come out. After these steps are completed, hang it in an outdoor ventilated place, there is the sun is also OK, of course, this is the practice when your home is in the city, if you are in the countryside or can be brought back to the rural hometown to deal with it is more convenient, the old house in the countryside will generally leave a house for smoking bacon, if the sausage is smoked, the taste will be better, and when you eat it at the end, just cook, and then cut it.

Make your own sausages.

That's all here, have you learned? Once you've learned it, try it yourself.

Hello, raw materials: appropriate amount of casing, 6 catties of lean pork, 4 catties of fatty meat. Seasoning:

250 grams of cooking wine, 50 grams of green onion and ginger, 5 grams of Sichuan pepper powder, 50 grams of salt, 50 grams of monosodium glutamate, 50 grams of spice A (as shown in the figure), and 30 grams of edible glucose (the effect is to make the meat appear jujube red, and there is a faint aroma, which can be used instead of the previous nitrate). Production: 1. Cut the lean meat and fatty meat into cubes, mix the green onions, ginger, salt, cooking wine, etc. together and marinate them.

2. Take a funnel and pour diced meat into the casing, and then poke the wall of the casing with a needle to drain the air inside, and divide it into segments with a line every 3-5 cm. 3. Hang the filled sausages in a ventilated place to dry for more than 15 days.

Hunan sausage formula ingredients: 2500 grams of pork tendon meat. Seasoning:

300 grams of Haitian soy sauce, 250 grams of red star two pot heads, 100 grams of minced ginger, 150 grams of corn starch, 50 grams of salt, 30 grams of chicken essence, 20 grams of monosodium glutamate. Production: Put the pork tendon meat into a meat grinder and grind it into a meat filling, first put two pots, then put salt, chicken essence, monosodium glutamate, ginger rice, whip evenly in the same direction, release soy sauce while stirring, and finally put in corn starch to marinate for 5 hours, pour into the casing and dry for 1 day and then hang in a ventilated place to dry for 1 month.

In case of high temperature, sausages need to be put in the refrigerator.

Sausages contain a lot of protein and fat, which are easily infected and spoiled in summer or at high temperatures, and even produce some mold and rot. The temperature in the refrigerator is low, and the sausage itself is not easy to breed bacteria. This preserves the sausage for a considerable period of time longer than if it is exposed to the outside environment.

When putting the sausage in the refrigerator, pay special attention to sealing the sausage before putting it in the refrigerator. First, because sausages are preserved products, the taste is relatively strong, and it is easy to smell with other foods when stored open. Secondly, isolating the sausage from the air can extend the shelf life of the sausage.

Finally, it also prevents the loss of water from the sausage, and when it is eaten again, it can maintain the taste of the sausage.

Homemade sausages are steamed after completion, and then put them in the refrigerator to cool and store them as follows:

Ingredients: 400 grams of minced pork, 1 small piece of green onion, 1 small piece of ginger, 100 grams of corn starch, 2 grams of red yeast powder, 1 teaspoon of salt, 3 grams of sugar, 3 grams of thirteen spices, 2 grams of pepper.

1. Prepare a pig casing about 50 cm long, clean the casing, and soak it in clean water for later use.

2. 400 grams of pork filling.

3. Put the minced meat into a blender and mix it into a meat puree.

Fourth, the meat puree should be stirred to this delicate degree.

5. Finely chop the green onion and ginger, put it in the meat filling and mix well.

6. Add salt, sugar, thirteen spices, pepper, and a little red yeast rice flour.

7. Mix the cornstarch and a small amount of water into a paste.

8. Pour the starch paste into the meat puree in batches, pour a little and grasp it with your hands before pouring.

9. After pouring the starch paste, repeatedly grasp the meat puree until it is delicate and lubricated.

10. Put the casing on the funnel and pour the meat puree little by little.

Ten. 1. After filling, put it in the steamer and steam for half an hour.

Ten. 2. Ready to eat, or put in the refrigerator for storage.

Hello, there are many precautions for preserving sausages, and it is best to take them back after drying, and do not continue to hang and dry them, so that sooner or later one day it will become dry firewood, and it should be taken back the sausage. Then the sausage is vacuum packed and sealed with a vacuum machine when it is dry, and then placed in the freezer of the refrigerator, and the preservation effect can be extended by 3-5 times.

1. In the case of relatively wet sausages, they should be air-dried first, and where the climate is too humid, they need to be smoked and dried.

2. The sausage is relatively dry, at this time it is placed in a cool and dry place to hang, but not too long, with the arrival of hot weather, it is necessary to check whether the bacon is dry at any time, if the surface is oily, it means that the weather is hot and must be put in the refrigerator.

3. The sausage cannot be cleaned during the preservation period, and if it feels dirty, it can be wiped with kitchen paper.

4. In the very dry north, it is not possible to hang the sausage, if it is hung outside, it will become dry firewood. In the north, bacon and sausages should be vacuum-packed and frozen in the freezer compartment of the refrigerator.

Precautions. 1: The sausage should be kept for a long time, the salt should be more when cooking, and it must be sealed tightly after air drying;

Three: Before boiling the sausage, soak one more to soak one to soak soft, and the other to remove saltiness.