80M Natural Sausage Casings Skins Breakfast Smoked Sausage Collagen CasinF2

Description

Usage of salted casing
The salted casings are cured with salt and will not deteriorate after being stored at room temperature for half a year, and the shelf life of refrigerated storage is one year.
Usage: first wash off the salt on the surface of the casing with cold or warm water (you can wash it off about three times) and soak for 20 minutes
(All use clean water, do not use boiling water to wash or soak the casing). Set aside the sausages. One time use
Not so much, you can take out a few to wash, and refrigerate the ones that are not washed. Use salt if you can't use it up
After making it, squeeze the water, then pickle it, squeeze it and squeeze it several times, and it can be stored in the refrigerator.
Home filling sausage process
1. Soak the casing in cold water to remove the salty taste and set aside.
2. Minced lean meat and cut fat into 1 cm cubes.
3. Put all the seasonings into the lean meat filling and fat cubes, and stir together.
4. Pour the mixed meat into the casing with a funnel, poke the eye with a needle on the intestine to release air, and squeeze it by hand
For fullness, when the filling reaches 12-15 cm long, tie the two ends with a string, and tie it while filling until the whole intestine is filled.
5. Rinse the filled sausages and hang them on bamboo poles for exposure or baking. Generally, they will be exposed to the sun for 5 sunny days, and then take them.
Place it in a cool and ventilated place and hang it for one month.
Precautions for making steamed sausage
Precautions for direct steaming of sausages filled with salt:
The meat can’t be filled too full (the slumped meat will do, because the meat will expand during the steaming process, and it’s easy to fill too much)
Break the casing. The filled sausages are best hung in a cool and ventilated place for more than 2 hours until the skin is dry and steamed in a pot on cold water
After boiling, reduce the heat to low, boil for 3-5 minutes, open the lid and use a sterilizing needle or toothpick to puncture the sausage to deflate, and then steam on medium heat
20 minutes. (Take a hole about three centimeters apart) After the sausages are allowed to cool, they can be stored in the refrigerator. Defrost and fry before eating
It can be grilled or fried.
On Apr-16-21 at 07:56:14 PDT, seller added the following information: