When can I start filling sausages?

The best time to fill sausages is in late autumn and early winter, that is, from 1 1 month to 1 month every autumn and winter. At this time, the temperature is below 15 degrees, and the sausage is not easy to rot. When making sausages, the casing should be cleaned, and then the meat stuffing should be poured into it. The sausage should be left for three days and then hung in a ventilated place to dry.

1, the best time

The best time to fill sausages is late autumn and early winter, that is, 1 1 month to the next year 1 month. Because the temperature during this period is below 15 degrees, the humidity is high and the ventilation is good, the fresh-keeping period of sausages can be prolonged and dried as soon as possible.

2. Production method

When making sausages, pork is often used as the main raw material. Chop, add cooking wine, pepper, Chili powder, salt and other seasonings, marinate for one day, then pour the sausage into the cleaned casing with enema, and tie a palm rope every fifteen centimeters.

3. Smoking Law

The filled sausage should be allowed to stand for three days, and then hung in a ventilated place to dry. If it rains for a long time, you can use pine and cypress branches, orange peel and grapefruit peel as fuel to smoke sausages, and when the surface color of sausages turns dark red or black, it means that smoking is successful.

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