Can you make sausages in summer?
Summer is not suitable for sausage.
Because the sausage production process is air-dried or smoked, it takes a certain time. In summer, this process is prone to deterioration, and there are many mosquitoes in summer, which is not clean. It is best to make it in winter.
How to make sausages in summer is not bad?
Raw materials: lean pork and pork belly.
Seasoning: sliced onion, sliced ginger, pepper, aniseed, fragrant leaves, tsaoko, clove, rosemary, chopped pepper, salt, sugar, red rice and white wine.
Steps:
1, cut the meat into small pieces, add all the above seasonings, grab them evenly with your hands, and marinate them in the refrigerator for 3 days to taste.
2. Prepare the casing three days later, wash the salt frost outside the casing with clear water, and then wash it with white wine to remove the peculiar smell.
3. The casing that can't be used up can be salted again and frozen in the refrigerator for later use.
4. Put the washed casing on the funnel and prepare for enema.
5. The funnel is made of mineral water bottles. The clean bottle is cut off, leaving only a small part of the bottle mouth.
6, cut mouth to trim, in case of enema cut your fingers.
7. Pour the marinated pork into the casing and tie it.
8. Hang it in the refrigerator and wind it for a while. After cooking, put the sausage in the cold dining room of the refrigerator and slowly dry it in the shade. When it is almost dry, it can be packed in a sealed box or refrigerated in the refrigerator. Take whatever you want.
How to dry sausages in summer?
Hang it in a dry and ventilated place.
After the sausage is filled, it can be placed in a well-ventilated, dry place where there is no sunshine to dry. The recommended place is the eaves, windows and other places with good natural ventilation, but no direct sunlight. Don't bask in the sun. It dries too fast in the sun to have the necessary biochemical reactions. The ventilation condition in the room is not very good, and the air drying time will be longer. Moreover, the temperature in the room is also higher, which may lead to deterioration before air drying.
Is it better to dry sausages in the sun or in the shade?
It will be better to dry in the shade.
Because when making sausages, the processed sausages can be dried in a ventilated room, so that the dried sausages have a rich taste, and the nutrients contained in the dried sausages will not be lost. If the dried sausages are exposed to the air for a long time, it will easily affect the eating taste of sausages, so it is better not to directly dry them in the sun when making sausages in life, so that the taste of sausages can be better preserved.