How long do you need to dry sausage if you cure it yourself before you can eat it directly? The method of drying sausage, frying sausage, I believe that we still have a lot of sausage are not consumed, recently there are a lot of people asked me: "how to save sausage, sausage shelf life of how long"? I believe this question is what many people want to know, so how long can you store homemade bologna? If more than this time, it is best to throw away as soon as possible, right, next I will teach you the correct way to save bologna and the shelf life of homemade bologna.
"Some people think that the longer the cured meat is left to dry, the more flavorful it will be to eat, which is actually not the case." Jiang Peizhen reminded that some studies have shown that the volatile salt-based nitrogen content of bacon is gradually increasing during the drying process, which means that bacon is prone to protein decomposition during the drying process. In addition, the drying process, the peroxide value will also gradually increase with the extension of the drying time, especially in the drying of the 4th to 10th day, the peroxide value of the upward trend of the most significant, "in order to maintain the quality of the bacon, nutritional and food value, after a certain amount of time after the drying process, it is best to carry out the refrigeration or as soon as possible to eat, so that you can maintain the taste of the bacon to prevent slowing down Bacon protein further decomposition, but also to avoid the edible value of the corresponding discount, has deteriorated bacon should not be consumed."
It should be noted that because cured bacon needs a dry environment, so it is not suitable for too long in the refrigerator freezer. The freezer is often filled with food such as vegetables and fruits, and the humidity is high, which can easily lead to mold. If only a little mold on the surface, you can use warm water to wipe clean and put in a ventilated place to dry; if the mold is more, it is not recommended to eat
1. room temperature preservation method
People do a good job of preserving the sausage, many people's homes in the refrigerator is full of ice, there is no place to store, that can only be preserved at room temperature, we room temperature preservation, will be put into a ventilated sausage, dry, sheltered from the light of the place, you can only Keep 5 months, because as the temperature slowly rise, sausage will be more and more dry, the surface of the oil and salt are coming out from the inside, and the color will slowly turn yellow, this is because the sausage deterioration, after consuming this kind of sausage, easy to lead to bacterial infections, and serious food poisoning, so the sausage can be kept at room temperature for 5 months, if more than this time period, it is best to throw it away as soon as possible.
2. Frozen preservation method
The sunny sausage, packed in a plastic bag, and then put into the refrigerator, up to 6 months, because the frozen sausage, with the delay, the water slowly becomes less and less nitrite content is also more and more, to the 6 months, has been able to obviously smell the smell of harla, harla flavor exists, it shows that the ingredients deteriorate, so the sausage can be Frozen save 6 months, if more than this time period, it is best to throw away as soon as possible.
3. White wine preservation method
Sun good sausage, broken into small sections, and then put into the altar, sprinkled with an appropriate amount of 45-degree white wine, 5 pounds of sausage corresponds to 50-80 grams of white wine can be, and then seal the altar with a bag can be done, so that sausage can be saved for 6 months, to August, the weather is the hottest, can not be eaten, but also because of the moisture on the lesser, the nitrite Increase, after consumption of our body is very unfavorable, so sausage can be preserved with white wine for 6 months, if more than this time period, it is best to throw away as soon as possible.