2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
A number of rules must be followed when preparing and storing sausages, blood sausages and meat in general at home. This is due to the fact that home-cooked meat does not have a long shelf life, such as that from the store. This fact, of course, has nothing to do with its quality.
Purchased meats last longer only thanks to all preservatives, stabilizers and colors added during production. They are missing in home-made delicacies, which makes them much more useful.
Each household chooses how to store the meat. Some impose it with salt in pots, others preserve it in jars, others put it in the freezer, still others make sausages, sausages and blood sausages. Each of these methods has both its advantages and disadvantages.
It all depends on the speed of use. Connoisseurs advise, if such products will be stored for more than a year, to sterilize for more than 3 hours in boiling water. However, to this day the hosts prefer freezers. The bad thing is that with this method of storage only after the third month recrystallization occurs.
In meat, a complex oxidation process is observed, which takes place in three phases. Grease between the ribs or neck after a long stay in the freezer acquires a breath of gravel. In home-made sausages and sausages, it is observed that from red they turn brown and eventually almost turn black.
Low temperatures stop the oxidation process. For the preparation of homemade sausages and blood sausages, it is of paramount importance that the intestines are very well cleaned. The smell can be removed with vinegar and soda.
Depending on the thickness of the intestine and whether the meat is coarsely minced or has more bacon, the time it takes to dry is different. It usually takes about a week. It is best to "crush" with a wooden press, rolling pin or bottle. It is desirable to store in a place free of sunlight. Attics are recommended.
Homemade sausages and blood sausages should be consumed within two to three weeks after production. When vacuumed and stored in the refrigerator, their shelf life increases. The temperature at which they are stored should be low but positive. Thus the meat will ripen and develop that aroma of tenderness and juiciness.
And there are several traditional recipes for Pork Sudzhuk, Rural Sudzhuk, Beef Sudzhuk, Karvavitsa and Karvavitsa in swimwear.
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