Do sausages put in bags and hung outside grow bugs? Breathable

How time flies! It's sausage stuffing season again! Every winter, the north and the south will enema! Generally, sausages are filled in the south and sausages are filled in the north. Different materials, different methods and different tastes have their own advantages! Let's talk about sausage stuffing in the north today!

Many friends hang up directly to dry after enema. Some friends also asked Lao Yu why the sausage he poured looked weak and sour. In fact, sausage stuffing is also skillful! If you want to make sausages delicious, you must keep in mind four elements when filling! Let's take a look!

Element 1: pork elbow.

Many friends pour sausages that are either too greasy, too hard or too firewood! What causes these problems is the wrong choice of meat quality! It is best to choose the pig's front elbow with three parts fat and seven parts thin for sausage stuffing!

Because pork belly is fat and thin, sausages will be too greasy to eat; And if you choose lean meat, the taste will be too hard; Even if you choose the same three-point fat and seven-point thin hind leg meat, it will taste too firewood. There is also elbow meat in front, fat but not greasy, thin but not firewood, which is most suitable for sausage!

Element 2: Wash the meat with boiling water.

As we all know, enema needs to grind the meat into paste or cut it into diced meat! But whether it's ground meat or diced meat, you should wash it first and then mince it or cut it! Under normal circumstances, many friends are directly washed with raw water, but the meat washed with raw water will breed bacteria!

Correct cleaning method: wash the meat with boiling water! Boiling water is water that is boiled and cooled to about 60 degrees. Water at this temperature is chosen because such water will not breed bacteria. Secondly, boiling water will not cook the skin like boiling water! Note: the washing speed should be fast, and it should be cleaned at one time, and it can't be washed repeatedly, otherwise the oil in the meat will be washed away and the sausage will not smell good!

Element 3: disinfect with high alcohol.

As we all know, sausages need to be dried for several days after filling. During this period, meat should be prevented from deteriorating in sealed casings. Therefore, when curing meat, it is necessary to add a high degree of white wine for sterilization! General 10 Jin of meat, 200 grams of liquor. Liquor can not only sterilize, but also increase the meat flavor of sausages!

Element 4: The filled sausage should be dried in the shade.

Many friends did a good job in the front, but after filling the sausage, they took it to the sun to dry, thinking that it would dry quickly without damaging the sausage! In fact, this is wrong! Because, drying in the sun will not only make the sausage lose water, make the sausage harden and turn into firewood, but also lead to oily sausage and bad taste. In particular, direct sunlight will lead to high internal temperature of sausages, which will lead to deterioration, mildew and deterioration of sausages!

The correct way is to bask in the sun! After filling the sausage, put it in a ventilated place where the sun can't shine, and generally dry it in the shade for 5-7 days. You can decide the drying time according to your own taste! I like to eat more gravy. If it tastes softer, I will get less sunshine. If I like to eat something a little harder, I can bask in the sun for a few more days!

The practice of stuffing sausages

Ingredients preparation: elbow meat 10 kg, salt 30 g, monosodium glutamate 30 g, sugar 50 g, soy sauce 150 g, soy sauce 20 g, white wine 200 g and thirteen spices 20 g. If you like spicy food, you can also add some Chili noodles. )

Specific practices:

1, clean the meat, cut it into diced meat of about 0.5cm, and put it in a basin for later use;

2. Put all the prepared seasonings into a container, stir until they melt, and pour them evenly on the diced meat;

3. After the diced meat poured into the ingredients is evenly grasped, the enema is started; (Older people usually buy casing and meat together, and the price is not expensive. Generally, 1 yuan 1 m, 10 Jin of meat is enough. )

4. After the filled sausage is sealed, cut the sausage into sections according to your own preferences or needs.

5. The filled sausage can be dried in the shade for 5 to 7 days in a place where it is burglarproof, ventilated and not exposed to the sun.

Sun-dried sausages, packed in sealed fresh-keeping bags and put in the refrigerator, will not go bad for half a year, and the taste will not change! You can take it out and steam it if you are greedy! Although the sausages made by ourselves are not as delicious as those on the market, they taste better!