Wannan wutsiya na Faransanci na yau da kullum yana da matukar mahimmanci ga mahimmanci zuwa ga cacuterie. Dabarar hanya mai saukin hankali, sauƙaƙe kayan sauƙi, da kuma tsaftacewa za a iya yi a cikin yanayi mai gafartawa, kamar ginshiki ko garage, ba kayan buƙata na musamman ba.
Kamar yadda yake tare da duk abincin nama, duk da haka, wasu nau'o'in kayan aikin musamman, kamar dextrose, gishiri gishiri (wanda aka sani da Insta Cure ko Prague foda), da kuma casings. Gyaran gishiri yana dauke da nitrate sodium da sodium nitrate, wanda ke kange ci gaba da kwayoyin da ke haifar da botulism, saboda haka yana da muhimmanci ga lafiyar wannan girke-girke.
Mai daidaitawa da nama tare da naman nama zai yi aiki sosai don wannan girke-girke. Ka tuna ka kiyaye duk abin sanyi sosai a kowane lokaci. Ya kamata naman ya zama sanyi sosai don ya cutar da hannunka don yin tsayi sosai. Idan fara dumi, samo duk abin da ya fi sanyi a cikin firiji ko ma daskarewa don mintoci kaɗan, maimaitawa kamar yadda ya cancanta.
Yayin da tsiran alade ke rataye, nama ya kara. Nau'in fata zai samo asali a waje na casing. Wannan al'ada ce, kuma kyawawa. Bayan kimanin makonni uku, za ku sami sausage mai tsabta daidai kamar ƙanshin da aka yi da tsarya mai tsami. Kawai ragewa kuma ku ji dadin tare da gurasa na gurasa na Gurasa da gurasa. Faransanci kuma yana jin dadin shi tare da ƙwayar juyawa Dijon.
Kayan girkewa ya fito ne daga Sabon Charcuterie Cookbook , ta hanyar shugaba Jamie Bissonnette. Karanta bita akan Punk Domestics.
Abin da Kayi Bukatar
- 4 1/2 fam / 2 kg nama naman alade
- 1/2 fam / 225 g fatback
- 1 1/2 ounces / 40 g gishiri
- 1/4 zuwa 1/2 oci / 10 g barkono baƙar fata (ƙasa mai laushi)
- 1/2 ounces / 15 g dextrose
- 1/4 oci / 6 g gyaran gishiri ba. 2
- 2/3 ounces / 18 g tafarnuwa (minced zuwa manna)
- 1/4 kofin / ruwan inabi 59 ml (bushe)
- Kwangiji na tamanin takwas (ko tumakin tumaki, sunyi ruwa a cikin ruwa mai zurfi har tsawon sa'o'i 2 kafin amfani)
Yadda za a yi shi
- Kafa naman mai nisa, dukkanin sassa daga firiza. Gashi naman naman alade da fatback a kan babban abincin (¾ "[1.9 cm]) a cikin kwano a kan kankara. Yi amfani da takalma don haɗuwa a dukkan sauran sinadaran.
- Tsaya murfin casing lokacin da kake aiki tare da shi. Zamar da caca a kan janare amma kada ku yi makami. Saka da cakuda a cikin kaya kuma shirya shi. Fara extruding. Yayin da cakuda ya fito, cire kwandon baya a kan farfajiyar da kuma ɗaura makullin.
- Cire ɗaliɗɗin kwalba ɗaya, kimanin 48 inci (1.3 m) tsawo, kuma ɗauka shi. Tashi tare da yatsunsu don raba sausages cikin tsawon mita 12 (30-cm). Twist da casing sau ɗaya hanya, sa'an nan kuma sauran tsakanin kowace sausage link. Yi maimaitawa tare da dukan akwatin. Da zarar an yi tsiran alade, yi amfani da allurar ƙwaƙwalwar ƙwaƙwalwa don kwantar da kowannensu. Sanya kowace tsiran alade 4 ko 5 sau. Maimaita tsari na caca don amfani da sauran tsiran alade.
- Sanya sausages don warkewarta zuwa 18 zuwa 20 days a 60 ° F-75 ° F (18 ° C-21 ° C). Wadannan za a iya firiji, a nannade, har zuwa watanni shida.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 96 |
| Total Fat | 6 g |
| Fat Fat | 2 g |
| Fat maras nauyi | 3 g |
| Cholesterol | 31 MG |
| Sodium | 321 MG |
| Carbohydrates | 1 g |
| Fiber na abinci | 0 g |
| Protein | 9 g |