In the process of filling sausages, it is arguedPorkIt needs to be cleaned, and some people think it doesn't. After many experiments and summaries, I would like to share three key points to make the sausage not only mellow and fragrant, but also not stinky for a long time.
with picklingBaconDifferent, when filling sausagesPorkIt cannot be cleaned again. If notPorkCleaning it and doing it straight to the point is sure to be a concern about hygiene. Therefore,PorkIt needs to be cleaned before use. However, some people worry that washing with water will spoil itPorktexture, in fact, we can use some tricks. First of all, willPorkAfter washing, useKitchen paperWipe the surface clean with moisture. Next, it will be washedPorkAfter cutting into small pieces, place in a basin.
MarinatePorkIt's all about heightLiquoruse. Pour in the right amount of heightLiquorAfter that, rub with your handsPorkMake sure each piece of meat is coated with alcohol. Alcohol is effective in suppressing itBacteriabreeds, and thus prolongsPorkThe shelf life makes it less susceptible to deterioration. This is the first point in the sausage filling process.
When choosing the amount of salt you need for sausages, we recommend putting 10 poundsPorkMatch 35 taels of salt. The result is a sausage that is not too salty and has a long shelf life. In addition, it is necessary to mix salt, sugar, peppercorn powder andPaprikaPour into a container and mix well before pouringPorkMix well.
1. Preparation: In addition to the abovePork, heightLiquorIn addition to seasonings, it is also necessary to prepare casings in advance. The casing needs to be soaked in water, drained after soaking, and placed in a ventilated place to dry.
2. Sausage: will be preparedPork, put it into the casing with a sausage-filling machine, and slowly put itPorkFill into casings. It is important to note that the casing should not be overfilled, just fill it until it is 9 points full. To prevent the sausages from cracking when they are dried or steamed, several small holes can be poked into the surface of the sausages so that the sausages remain intact.
3. Drying and storage: Place the filled sausages in a ventilated and cool place indoors for 3 to 5 days until they are completely dried. After that, hang the dried sausages outside in a sunny place and continue to dry until the sausages are completely dry. Finally, the dried sausages are moved back indoors and stored in a ventilated, cool place.
The process of filling sausages is not complicated, but there are a few key points to keep in mind in order to make sausages that taste good and ensure their shelf life. First of all, you have to buy it backPorkWash thoroughly and then use heightLiquorMarinate a bit. Secondly, when preparing seasonings, it is necessary to grasp the amount of salt, not only to ensure the appropriate taste, but also to extend the shelf life. Finally, pay attention to the details of the sausage filling when operating, so as to avoid the sausage breaking and affecting the taste.
Through my many attempts and experiments, the method shared above is the most suitable for my personal practice, and I hope it will be helpful to you. In the process of filling sausages, you can make some adjustments according to your personal taste to achieve your favorite taste. And most importantly, stuffed sausages are not only able to be enjoyedGastronomyYou can also feel the joy of making it. I wish you all the best of luck with your homemade sausages at home and a happy taste bud for your family.