Yadda za a yi na gida Pepperoni: wani girke

Yi amfani da girke-saucen sauƙi mai sauƙi don yin pepperoni daga karce. Kamar duk wanda yake son pizza pepperoni ko dandano pepperoni a cikin salads ko sandwiches, zaku iya sha'awar yadda aka yi wannan tsiran alade.

Da fari dai, an yi peran-waken pepperoni tare da naman alade ko naman sa. Bugu da ƙari, yana buƙatar ratayewa don warkewa don akalla makonni shida, don haka wannan abinci ba wani abu ba ne kawai za ka iya bugawa a cikin minti na karshe. Yana buƙatar ka shirya gaba, amma sakamakon ƙarshe yana da daraja! Ba za ku ji dadi kawai ba amma a matsayin mai yin sausage mai gina gida, kuna da kayan fasaha wanda ke da asiri ga mafi yawan mutane.

Abin da Kayi Bukatar

• 7 lbs. gishiri mai daskararre ko ƙwaƙwalwar ƙwayar alade, ƙwayar ƙwayar jiki, mai yayyafi
• 3 lbs. yankakken naman sa chuck, zagaye ko shank, cubed
• 5 tbsp. gishiri
• 1 tbsp. sugar
• 2 tbsp. cayenne barkono
• 3 tbsp. mai dadi paprika
• 1 tbsp. crushed anise iri
• 1 tsp. tafarnuwa, wanda ya ƙare sosai
• 1 kofin bushe giya giya
• 1/2 tsp. ascorbic acid
• 1 tsp. gishiri

Yadda za a yi shi

Ga Sausage Mix

1. Gashi naman alade da naman sa ta wurin raga mai zurfi daban.
2. Mix da nama tare da gishiri, sukari, cayenne, barkono, paprika , iri iri, tafarnuwa , jan giya, ascorbic acid , da gishiri.
3. Yada kwakwalwa a cikin babban kwanon rufi, rufe shi da takarda, da magani a cikin firiji don awa 24.
4. Shirya katako (duba umarnin da ke ƙasa). Ciki da tsiran alade a cikin kwandon kuma juya zuwa cikin haruffa 10-inch. Yin amfani da igiya na auduga, ƙulla kusoshi guda biyu tsakanin dukkanin haɗin kai, ɗayan ɗaya a farkon kuma wani a ƙarshen ƙuƙwalwar kayan. Yanke tsakanin zane biyu.

1. Ana kwantar da pepperoni ta hanyar kirtani mai tsayi a tsakiyar kowane ɗayan. Haɗi da pepperoni ya bushe don makonni shida zuwa takwas. Da zarar an bushe, pepperoni za ta ci gaba, a nannade, a firiji na tsawon watanni.

Ga Gwanin

1. Snip a kusa da hudu feet na casing. (Yafi kyau fiye da kadan saboda duk wani karin za'a iya sake sa a cikin gishiri da kuma amfani da shi daga baya.)
2. Rinse a cikin akwati a karkashin ruwan sanyi mai sanyi don cire kowane gishiri a kulle shi.
3. Sa shi a cikin kwano na ruwan sanyi kuma bari ya jiƙa na kimanin minti 30. Jira da caji don jiƙa.
4. Bayan yin haka, ka wanke kwandon karkashin ruwa mai sanyi. Slip daya ƙarshen casing a kan ginin ginin faucet. Riƙe kwalliyar da tabbaci a kan bututun ƙarfe, sa'an nan kuma kunna ruwan sanyi, a hankali a farkon, sannan kuma da karfi. Wannan zai jawo gishiri a cikin casing kuma ya nuna kowane fashe. Idan ka sami hutu, kawai ka cire wani sashi na caji.
5. Sanya casing a cikin kwano na ruwa kuma ƙara karar farin vinegar. A teaspoon na vinegar da kofin ruwa ne ishe. Gishiri yana yalwata katako kuma yana sa shi ya fi dacewa, wanda ya sa sausaji ya fi kyau.
6. Ka bar casing a cikin ruwan-vinegar bayani har sai kun kasance a shirye don amfani. Rinse shi da kyau kuma kuyi kafin shayarwa.

Bayanan kula game da Pepperoni Sizes

Pepperoni ya zo a cikin daban-daban masu girma, yawanci na kimanin inch cikin diamita. Wasu 'yan kasuwa na kasuwanci suna ba da "pizza pepperoni," wanda shine sau biyu na diamita na pepperoni na yau da kullum kuma ba a matsayin bushe ba. Wannan iri-iri zai iya tsayayya da yawan zafin jiki na pizza burodi.

Idan kun shirya yin amfani da pepperoni da farko a matsayin kayan pizza, za ku so ku gwada da lokacin bushewa don sakamako mafi kyau.

Tsarin Trichinosis

Idan kana amfani da sausage, ya kamata ka dauki matakai don hana haɗin gwiwar trichinosis. Yawancin lokuta na rashin lafiya an ruwaito a Amurka a kowace shekara. Ana haifar da shi ne ta hanyar jujjuyawar parasitic, Trichinella spiralis, ko trichina. Tsutsa, wanda aka samo a cikin naman alade da nama mai nama, ana iya aikawa ga mutane idan an cin nama ne ko kuma ba tare da izini ba. Tatsuka suna girma a cikin hanjiyar mutum kuma yawancin kisa suna kashe su. Wasu, duk da haka, zasu iya rayuwa a cikin nau'in cysts a cikin wasu tsokoki na shekaru.

Trichinosis bazai zama matsala ga mai yin sausage gidan ba. Idan ba'a yi amfani da naman alade ba wanda ake amfani da shi don tsiran alade, nama kawai ne kawai a dafa shi zuwa cikin zazzabi na ciki na 137 F. Furo da za a cinye raw, kamar yadda aka yi a cikin tsiran alade, za a iya zama cikakke lafiya kuma ba tare da ɓoyewa ta hanyar daskarewa ba - 200 F na kwanaki shida zuwa 12 a -100 digiri F (ko don 10 zuwa 20 days a 5 digiri F ga 20 zuwa 30 days).

Damaccen ma'aunin katako mai daskarewa yana da muhimmanci lokacin shirya naman alade don dried tsiran alade. Kuma ku tuna kada ku dandana naman alade ko samfurin alade idan yana dauke da naman alade .

_{Bayanin girke-girke: Gidan Sausage na Charles G. Reavis (Storey Books)
Rubuta tare da izini.}