Which is better, sausage autumn wind or winter wind?

Which is better, sausage autumn wind or winter wind: As we all know, sausage is a common meat product. It has various methods, good taste, spicy and delicious taste, and is deeply loved by people. Many people cook sausages at home. Sausages are usually stuffed and dried, so is the sausage dry or not? Let's take a closer look!

Is the sausage air-dried or air-dried?

Natural air drying is delicious, which is the original old method handed down from the older generation. It is particularly effective and useful. Besides, now families are buildings with places to hang. Sausages can be dried without direct exposure unless in rural areas. So the most traditional air drying method is the most practical and delicious.

There are two air-drying methods for sausages, the first is natural air-drying method, and the second is smoked air-drying method. These two air drying methods are common at present. The first one is suitable for use in various places and also suitable for ordinary family tastes. The second kind will be different, suitable for people with heavy taste, especially those with heavy smoke, but it is more troublesome.

Why are air-dried sausages delicious?

① When we make dry sausages, we will choose three parts of fat and seven parts of thin meat as raw materials, and fat meat is afraid of sun exposure. If the fat meat is exposed to the sun for a long time, its oil will melt and stink easily, which will affect the quality of dried sausages and have a bad taste.

(2) The sausage made by air drying can dehydrate the casing and sausage meat simultaneously, so that the sausage tastes better. If the sausage is made by air drying, the casing will dry quickly, but the inside of the sausage has not been completely dehydrated, which will make the taste worse.

(3) If fresh sausages are cooked, air-drying and air-drying are not delicious, but the time is short. If the sausage is air-dried or air-dried, it loses the meaning of fresh sausage.

(4) Sausages are different from dried sausages. Sausages use meat stuffing as raw material, while dried sausages use meat pieces, so their drying or air-drying methods are different. I usually like to eat dried sausages, and it's dried sausages. This kind of dried sausage tastes particularly chewy and has a strong taste. I feel like eating beef jerky, and it tastes good.

Sausage making skills

1, after the sausage is ready, don't expose it to the high temperature sun, it will explode.

2. Don't make all sausages into lean meat, and don't make all sausages into fat meat. It is more delicious to have fat meat.

3. Fresh-filled sausages can't be directly basked in the sun or hung up. It is best to put it in a container to avoid light, let it stand for more than one day, turn it properly in the middle, and then hang it in a cool and ventilated place to dry. Remember to deflate them with a toothpick.

If the smoked sausage can't be smoked for a long time, it is too dry. Under a little smoke, the smoked wood fire pays attention to cypress trees and is slightly drunk, so it tastes delicious.