Will sausages go bad in autumn?

Weenies can be irrigated in autumn. The best time to fill sausages is in late autumn and early winter. Sausages don't rot easily at low temperatures. When making sausages, you must pay attention to cleaning, otherwise it will smell like fish and affect the taste. Fifteen degrees is the best. The temperature and humidity are suitable, and the ventilation is good, which is beneficial to the air drying of sausages. It can also prolong the shelf life of sausages and make them dry as soon as possible.

Sausage filling skills

1, sausages should not be exposed to the sun.

The sunshine in winter will not be very strong, but we should pay attention to the sunshine at noon, especially the sausages that have just been filled. Don't put it in the sun right away, it's easy to burn the sausage, and everyone should understand that it should be hung in a ventilated and cool place to dry. If there are bubbles on the sausage surface, you can puncture them with a toothpick to exhaust the air inside the sausage.

2. The sausage should be 80% dry.

Sausage is a technical job, so it's not enough. Under the condition of good sunshine and ventilation, it can be dried for about seven days. Sausages are too hard to dry, which will taste firewood and be difficult to chew. In general, drying them until seven or eight is enough. If it's too dry, it's definitely not delicious and affects the taste.

Sausages should be highly distilled.

When filling sausages, all the seasonings are mixed evenly. In the last step, pour in the right amount of high-alcohol liquor and 65-degree Erguotou. Many people wonder, do you also drink sausages? In fact, the reason is very simple. Liquor can remove the fishy smell of pork and increase the flavor at the same time. Another most important reason is that liquor can be antiseptic and sterilized to prevent sausages from becoming moldy. 10 Jin of pork put about 50 grams.