Precautions For The Use Of Pig Casings
Pig casing is the outer packaging of most sausages, so the quality of the casing is directly related to the quality of the studio sausage. Below, the editor will sort out the precautions for the use of casings:
1. Reminder: Salted pig casings cannot be frozen in the refrigerator
2. Salted pig casings and dried pig casings can be steamed or roasted. Only boiled casings can be boiled. It is best to refrigerate at 0 degrees (soft freeze) for 1 year or the fresh-keeping layer for 6 months!
3. Washing of salted pig casings: rinse the casings 3-4 times in a basin, wash off the salt, and then put them on the water pipe and fill them with water 2-3 times, soak them in warm water for 30 minutes (cold water, warm water). It’s okay, the warm water should not be too hot, just a little bit of temperature) Take out as much as you need, take less and take it out again, don’t wash the casing all at once.
4. Enema: tie one end of the pig casing with a rope, pour the finished stuffing into the casing, then divide it into sections and vent (more garish). Pour the casing onto the funnel while filling it while pulling the casing down! This way it is easier to pipe, the casing should not be pulled with great force, otherwise the best casing will break.
5. In winter, put the finished product in the shade and dry for 3-7 days! It’s best to slice it in a microwave oven on medium heat for 6-8 minutes if it is steamed or air-dried for insufficient days (it is delicious). If the weather is hot, you can also use an electric oven to bake a part of the moisture and then steam it. Yes, it must be an electric oven (the purpose is to bake a part of the moisture, and it will not burst when steamed)
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