When filling sausages, how much salt do 1 pound of meat put? Remember the '6 tips', the taste is fragrant and delicious

Every November, until January of the following year, is a good time to make sausages. At the end of the year, many friends have already made sausages on the agenda. The matter of filling sausages has a very long history. Every year before the Chinese New Year, there is a custom of making sausages in many parts of China. In a sense, sausage also symbolizes a kind of New Year's taste.

In the early days, stuffing sausage was just a method for preserving meat. After mincing and seasoning the meat, it was stuffed into the casing, and then hung and air-dried to have the delicious sausage we eat. In different places, the raw materials and recipes used to make sausages are different, but the filling method can be said to be similar.

Many friends always feel that the sausage filling at home is lacking and the taste is not fragrant enough, which is actually related to the method used when filling the sausage. If one detail is not in place, it is likely to affect the taste of the entire sausage. When filling sausages, there are 6 places, which can also be said to be "6 major skills", which are very critical. If you do it wrong, it will directly affect the flavor of the sausage.

Next, Lazy Meow will tell you, what are these "6 major skills"? Look at the daily sausage filling, do you all use it?

1. Choose the right meat for filling sausages

When filling sausages, the most commonly used is pork. Different parts of pork have different fat and thin ratios and different tastes. If you think that as long as it is pork, you can pour delicious sausages, that is a big misunderstanding. The first step in filling sausages is to choose the right meat.

First, the selected pork should not be too lean or too fatty. Pork that is too thin will become hard after drying, and pork that is too fat will be very greasy. Therefore, we have to choose fat and thin pork to fill the sausage. The ratio of fat and lean meat is preferably about 2:8 or 3:7. , less fat, more lean;

Secondly, in order to have a richer taste of sausage, you can use multiple parts of pork to match together, such as clip meat (where the front leg of the pig and the body of the pig meet), plum blossom meat with a small amount of tenderloin, pork leg, etc. . The sausages made in this way are more fragrant than those made from a single part of pork. However, everyone should pay attention not to use meat with skin to make sausages, otherwise the taste will be tough.

2. Choose the right casing for filling sausages

The second point to pay attention to when filling sausages is to choose the right casing. A good casing has good oxygen barrier properties, which can prevent bacteria from invading the inside of the sausage, lock the moisture in the sausage, and reduce the loss of flavor components. Edible casings are divided into natural casings and collagen casings. The former is mostly made of pig small intestine, which has low transparency, not so smooth, different sizes, and is not easy to preserve; the latter is made of livestock skin, tendons, etc. as raw materials, with strong flexibility, large output, and relatively regular size.

When choosing a casing, you can choose a collagen casing from the perspective of ease of operation and the appearance of the sausage, but remember to choose a casing with better quality. If you buy low-quality casings cheaply, it may cause the sausages to separate, and the filled sausages will easily deteriorate and taste bad.

3. Dice the fat meat and cut the lean meat into strips

After selecting the meat and casings, when we stuff the sausages, there is an essential part, which is the stuffing. Some people are accustomed to mincing all the meat before filling it, but sausages made of mashed meat are definitely not as enjoyable as sausages made of sliced ​​meat. Therefore, you must not mince the meat into a puree like making dumplings.

The fat part can be cut into small cubes, the lean part can be cut into thin strips, mixed together and refilled. In addition, you can also prepare a small amount of crumbled stuffing to fill the gaps, so that the filled sausage will be fuller. Remember that the more grainy the meat, the better the sausage will taste.

4. Pinch the proportion of salt

When filling sausages, there is one essential seasoning, salt. Too little salt will make the sausage intolerable and easily broken; if too much salt is added, it will be too salty to eat. Therefore, getting the right ratio of salt is crucial for filling sausages well. Generally speaking, about 12 grams of salt is enough for 1 pound of meat. If you also put salty seasonings such as light soy sauce, you have to reduce the amount of salt used.

Therefore, when making sausages, we need to control the proportion of salt added according to the amount of meat used. Do not put more than 15 grams of salt in a pound of meat, preferably around 12 grams, and further adjust the amount of salt according to the addition of other salty seasonings, and it is better to be neither salty nor light.

5. Pay attention to the drying method

Some friends will put the filled sausages directly in the sun to dry, which is not appropriate. After the sausage is filled, don't rush to dry it, but first marinate the sausage for 2 nights, then put it in an open and ventilated place to dry for 3-5 days, and then transfer it to a cool, dark and ventilated place to dry for about 7 days. Once the sausage is completely dried, it is ready to eat. Before drying the sausage, remember to poke some small holes on the surface of the sausage with a bamboo skewer, so that when drying, you can control the overflowing grease, and the sausage will taste better.

In terms of the drying method, remember not to rush to dry, but to marinate for 2 nights first. When drying, it is necessary to face the light first, and then the backlight, so that the various ingredients in the sausage can be volatilized and penetrated, and it will naturally taste more fragrant. In addition, the drying temperature should not be too high, try not to exceed 10 ° C, otherwise the sausage will easily deteriorate.

6, the preservation method should be appropriate

Filled sausages are sometimes unpleasant to eat, and there may be a problem with the preservation method. Improper preservation method, the flavor in the sausage is easy to lose, and the taste will be dry and easy to deteriorate.

The preservation methods of sausages can be divided into two types. One is to store the prepared sausages in a ventilated, cool and dry place. This method is only suitable for short-term preservation, and the temperature is not too high or too low; the other is to use The sausage is sealed in a fresh-keeping bag, and then stored in the refrigerator. It can be stored in the refrigerator for about 3 months, and can be stored in the freezer for about 1 year. This method is not affected by the climate and can be stored for a long time.

In order to pour out delicious sausages, special attention should be paid to the details. From the selection of meat and casings, to the way of mincing the meat, the proportion of salt added, to the way of drying and preservation of sausages, it will directly affect the taste of sausages. Only by using the right method can you get twice the result with half the effort.