Sausage stuffing is a popular traditional food, especially in winter, and it's a festive symbol. However, many people may find that the sausages they fill at home do not taste as good as the ones they buy outside. In fact, the spices are not the most important thing in filling sausages, but the amount of salt is the key.
In the process of filling sausages, if there is less salt, the meat inside the sausage will become smelly, because bacteria in the meat will breed and cause the meat to spoil. If too much salt is put in the table, the sausage will be salty and hard, and the taste will not be good, and it may even affect people's health. Therefore, the amount of salt is very critical.
So, how much salt should be put in 10 catties of meat?Some people say that 3 taels of salt should be put in, and some people say that 2 taels of salt should be put in half. However, according to our experience, 2 taels of salt for 10 catties of meat is the most suitable. This ratio allows the sausage to taste just right, not too salty and not too bland.
Of course, different people have different tastes, and this ratio can also be adjusted appropriately according to personal tastes. However, if the amount of salt is put in 2 taels or 3 taels, the dried sausage will be very salty, especially the sausage with 3 taels of salt, which is particularly hard to eat and has a bad taste.
In addition to the amount of salt to put in, there are other things to pay attention to about sausage filling. First of all, the meat of the sausage should be fresh, and there should be no fascia and bones. Secondly, when filling sausages, they should be filled tightly, and there should be no air in them, otherwise the sausages are easy to spoil. Finally, sun-dried sausages should be kept in a ventilated place, away from direct sunlight and moisture.
In short, sausage filling is a job that requires experience and skill. Only by mastering the right proportions and methods can you pour out a salty and flavorful sausage that family and friends will enjoy. So, if you want to fill your own sausages at home, try our method!
In the process of filling sausages, there are other things to pay attention to in addition to the proportion of salt. The first is to maintain cleanliness and hygiene. Before filling sausages, wash all utensils and hands with soapy water. When filling sausages, be careful not to break the pieces of meat, so as not to affect the taste and storage time. In addition, before drying the sausages, wipe them clean with a clean paper towel or cloth to remove moisture and impurities from the surface.
The second is to choose the right temperature and humidity. Filled sausages need to be dried at the right temperature and humidity to ensure taste and longevity. Generally speaking, the temperature of sun-drying should be between 15-20 and the humidity should be around 50%. If the weather is bad or the temperature is too high or too low, it is not suitable for drying sausages.
Finally, avoid direct sunlight and moisture. Sun-dried sausages should be kept in a ventilated place, away from direct sunlight and moisture. If left in a damp place or wet in the rain, sausages are prone to spoilage and mold. Therefore, when drying sausages, pay attention to choosing good weather and suitable locations.