Weenie steamed 100 pages
By VicentaLakin
As food safety problems continue to arise in the country over the years, more and more people are choosing to fill their own sausages, or to make sausages from specialized stores, so that they can be seen clearly from meat to sauce! It's usually made of sausages that need dry and cold weather for at least a week at about 10 degrees in winter! There's no place for pandas in Australia to process sausages, but they don't want to buy them outside. So I tried to fill the salami with my mom in the middle of June while Australia went into the winter with a stale heart. Since March, pandas have been doing homework and collecting practices; then in mid-June, work is officially started to calculate the process of drying and waiting for nitrite to recede, and it's been a month since the actual beginning to finally eat. It's decided to fill it every winter and eat it in the fridge for a whole year
Recipe Recommendations
- pork
- casing
- sugar 350 grams
- salt 110 grams
- liquor 150 grams
- chicken essence 1 scoop
- cooking wine 2 tablespoons
- salty and fresh
- steamed
- several days
- simple
Steps for Weenie steamed 100 pages
1
Raw material: Half-fat pig meat cut to the size of a fingernail
2
Panda uses a flavour ratio of 5 kg of meat with 350 grams of sugar, 110 g of salt, 150 g of white wine, 1 spoon of chicken, 2 spoons of wine (after the microwave has been cooked with some taste and adjusted) to mix for about 30 minutes; a funnel cut out from a soda bottle; fresh sausages of 5-6 metres (generally, a kilogram of meat would use 1 metre of sausage if it was not damaged)
3
Split the intestines into sections, tie the one end with a cotton line, put the other end in the bottle, press the hand tight, then fill the wide mouth with meat, and keep the air out
4
We'll fill it all up and then we'll have a little bit of cotton
5
Panda is afraid of bugs or birds stealing sausages, so they're wearing a veil! Isn't that beautiful? If there's room for a couple of chicken legs in the house with pepper salt, the white wine's too. Take it out in the daytime and take it back at night when there's dew! A week or so later, the wide-breeded sausage
6
Weenie steamed one page, one bag of 100 pages, one and two
7
After 100 pages of swirling, boil it with water, remove the soybeans, and then add a little salt, a little flavor and a little wine
8
Sausage cleans the surface and cuts on the bean skin
9
When you're ready to steam, just put some onions onWeenie steamed 100 pages Make Tips
Marinated sausage cannot be eaten immediately!!!!!!!!! (The following text comes from the Internet)
Homemade cured meat
Add more salt and leave it for more than two weeks
There are many brands of bacon on the market to buy, but many families still adhere to the tradition of making their own bacon. Here are health tips: Don't put too little salt in it and leave it for more than two weeks before eating.
Why is bacon so salty? There are food safety reasons for this. The salt used for cured bacon is generally required to reach 10% to 15%, and about 1 amount of salt is added to one pound of pork. Although salt cannot directly sterilize, a certain concentration of salt can inhibit the reproduction of many spoilage microorganisms and is beneficial to cured bacon products. Preserving effect. If not enough salt is added, the meat will deteriorate and produce a large amount of nitrites, which makes the food more dangerous. Therefore, you must not put less salt in cured bacon. Even if the bacon is too salty, you can boil it with water first, remove the salt taste before cooking. You cannot put less salt in just because you are afraid of salt.
Hang the bacon at home after it is finished. Remember one principle when using it: you cannot eat fresh bacon. This is not just a matter of taste. Because nitrite reaches its highest value between 1 week and 14 days. The content began to decrease after 2 weeks. If you are eating freshly made bacon within 1 to 2 weeks, it will undoubtedly increase the risk.
Buy cured meat
Choose a regular brand and eat less
Whenever "nitrite" is mentioned, the word associated with it is often cancer, because nitrite combines with protein decomposition products in food to form nitrosamines, which are carcinogens. In fact, no one needs to worry too much. Bian Huawei said that nitrite is a food additive that functions to preserve freshness. It is added as a color fixative and preservative during the processing of meat products. For example, in the production of meat, sausage, square meat, etc., appropriate amounts can be added according to regulations. Excessive amounts are not allowed.
There is another concept worth correcting: Nitrite is not a direct carcinogen, but a carcinogen, and there is no need to talk about "nitrate" color change. Generally, the bacon products we buy will contain nitrites, as long as the products are qualified and the content does not exceed the standard.
Even so, the only way to reduce the intake of nitrite is to eat less cured meat, not use cured meat as a regular dish and eat large amounts, not use cured meat to replace fresh vegetables, and eat it too frequently. There should be no problem. Because no matter how high-quality bacon is, it is a food that contains more salt after all, and its nutritional content also suffers a great loss, which cannot be equivalent to the nutritional value of fresh meat. It is believed that eating more vitamin C while eating bacon can help prevent the formation of carcinogens. Bian Huawei believes that vitamin C has an antioxidant effect, which seems to make sense in theory, but it is difficult to say whether it can play a sufficient role after eating it, and it is impossible to say.
Homemade cured meat
Add more salt and leave it for more than two weeks
There are many brands of bacon on the market to buy, but many families still adhere to the tradition of making their own bacon. Here are health tips: Don't put too little salt in it and leave it for more than two weeks before eating.
Why is bacon so salty? There are food safety reasons for this. The salt used for cured bacon is generally required to reach 10% to 15%, and about 1 amount of salt is added to one pound of pork. Although salt cannot directly sterilize, a certain concentration of salt can inhibit the reproduction of many spoilage microorganisms and is beneficial to cured bacon products. Preserving effect. If not enough salt is added, the meat will deteriorate and produce a large amount of nitrites, which makes the food more dangerous. Therefore, you must not put less salt in cured bacon. Even if the bacon is too salty, you can boil it with water first, remove the salt taste before cooking. You cannot put less salt in just because you are afraid of salt.
Hang the bacon at home after it is finished. Remember one principle when using it: you cannot eat fresh bacon. This is not just a matter of taste. Because nitrite reaches its highest value between 1 week and 14 days. The content began to decrease after 2 weeks. If you are eating freshly made bacon within 1 to 2 weeks, it will undoubtedly increase the risk.
Buy cured meat
Choose a regular brand and eat less
Whenever "nitrite" is mentioned, the word associated with it is often cancer, because nitrite combines with protein decomposition products in food to form nitrosamines, which are carcinogens. In fact, no one needs to worry too much. Bian Huawei said that nitrite is a food additive that functions to preserve freshness. It is added as a color fixative and preservative during the processing of meat products. For example, in the production of meat, sausage, square meat, etc., appropriate amounts can be added according to regulations. Excessive amounts are not allowed.
There is another concept worth correcting: Nitrite is not a direct carcinogen, but a carcinogen, and there is no need to talk about "nitrate" color change. Generally, the bacon products we buy will contain nitrites, as long as the products are qualified and the content does not exceed the standard.
Even so, the only way to reduce the intake of nitrite is to eat less cured meat, not use cured meat as a regular dish and eat large amounts, not use cured meat to replace fresh vegetables, and eat it too frequently. There should be no problem. Because no matter how high-quality bacon is, it is a food that contains more salt after all, and its nutritional content also suffers a great loss, which cannot be equivalent to the nutritional value of fresh meat. It is believed that eating more vitamin C while eating bacon can help prevent the formation of carcinogens. Bian Huawei believes that vitamin C has an antioxidant effect, which seems to make sense in theory, but it is difficult to say whether it can play a sufficient role after eating it, and it is impossible to say.