If not cooked within a few days of curing, store in freezer safe bags for up to three months.
@carlcalvin1479
Жыл бұрын
I don't think I would dry for 4 or 5 days. Now I know why I do not like Chinese or loau sausage. Taste like it is going bad
@CraftstoCrumbs
Жыл бұрын
It’s a fermented sausage. If you can find a culture starter, then it will quicken the process, but either way, getting the sour fermented taste is part of the profile for this sausage. If you don’t like that flavor profile, this one is probably not for you. I have a Lao sausage recipe on here that requires no drying or aging of any kind. Check that one out.
@pikkonnanu6366
10 күн бұрын
I just made a batch today without curing them and had a odd texture... They kind of crumbly. What's the best way to bind the meat? @@CraftstoCrumbs
@CraftstoCrumbs
6 күн бұрын
@@pikkonnanu6366 Hello. If it's crumbly, I would look at how the sausage filling is emulsified. It's the process of blending. There should be meat, fat, and for this particular sausage the cooked rice will be part of that as well. Try blending them together.
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