Types of smoking
There are several smoking methods:
- cold (occurs at temperatures up to 40°C);
- hot (occurs at a temperature of 80-170°C);
- semi-hot (50-80°C).
The taste and smell of fish depend on the smoking preparations used and the type of wood. After smoking, fats become resistant to oxidation, and bacteria in the meat die. Cold smoked products last longer because they are saltier and more smoky. Hot smoked fish is juicier, so it spoils quickly.
How long does sausage last? Shelf life and shelf life of sausages
The shelf life of sausages depends not only on the quality of the original product, but also on:
- production technologies;
- compliance with raw material processing standards;
- shell type;
- presence or absence of preservatives;
- compliance with storage terms and rules.
The difference is quite significant. The shelf life may vary by a couple of days or several months.
Let's start with the main product. Venison, lamb, horse meat, pork, beef, as well as offal and lard can be used for sausage. Depending on the varieties used, the shelf life can vary greatly.
Note! Vegetable protein is often used in cooked sausages. It can be natural, or it can be replaced with seitan and soy. This also affects the number of days during which you can eat foods without fear of serious consequences.
The type of casing and packaging chosen is also of great importance. When purchasing, be sure to pay attention not only to its type, but first of all to its integrity.
Important!!! To increase storage time, preservatives, stabilizers, as well as nitrates and nitrites are used, which do not allow the formation of a favorable environment for the development of harmful microbes and bacteria.
You should dwell in more detail on each type of sausage.
Shelf life
Cold smoked fish can be stored the longest at home. It will keep quietly in the refrigerator for 10 days. Mackerel, horse mackerel and other hot smoked fish will need to be eaten within three days. The optimal location is the middle shelves near the back wall, where the temperature is kept at +3°.
Since smoked meats have a strong odor, they should be wrapped in food paper or foil. You can place the fish in a jar, saucepan or other container with a lid, and put a juniper sprig on the bottom.
Make sure there is no mold. To prevent this, you need to choose clean packaging and ensure a flow of fresh air. This means that the refrigerator must be clean, defrosted in a timely manner, and spoiled food must not be stored in it.
You will know that the fish has gone bad if it:
- became slippery to the touch;
- covered with a dirty gray or greenish coating;
- emits a sour, unappetizing odor.
Decomposition begins in the spine area. You can stick a toothpick in and check the smell. If a whitish coating appears, but there is no smell yet, then wipe the fish with vegetable oil or salt using a clean cloth.
Storage rules
- For a shriveled, weathered sausage, the surest way to “rejuvenate” it is to soak it in milk for 30 minutes;
- If a white coating appears on the shell, then the product should be soaked for 3 minutes in salted water and then wiped with a napkin;
- If you suddenly notice that the shell of the meat delicacy has become a little slippery, then it should be washed in cool water and fried in sunflower oil;
- To prevent the product from drying out at the cut site, it should be lubricated in that area with egg white or lard;
- If the appearance of the product confuses you, and the aroma gives off a sour taste, then you shouldn’t “save” it, justifying it by saying that it’s a pity to throw it away. Believe me, the life and health of your household is worth much more.
Stocks for future use
Properly smoked fish can be stored at home for a long time in a dry, cool (0...+5°) and well-ventilated area (attic, basement, pantry). You can wrap it in burlap or foil and put it in a box, sprinkled with sawdust from non-resinous trees. This will provide protection from insects and sunlight. Please note that hot smoked fish cannot be stored this way. It is best to eat it within 2 days.
To keep smoked meats in the refrigerator for a long time, they are wrapped in a cloth soaked in a strong salty solution and then wrapped in paper. As a result, they can be preserved for a month.
Smoked fish can be frozen. Place it in vacuum packaging or in a food-grade plastic container and put it in the freezer. She will stay there for up to 3 months. To defrost, use a preheated oven or microwave. It is necessary that the fish warms up well. After this procedure, it will show all its taste, and the meat will freely separate from the bones.
Cold smoked fish can be stored the longest at home. It will keep quietly in the refrigerator for 10 days. Mackerel, horse mackerel and other hot smoked fish will need to be eaten within three days. The optimal location is the middle shelves near the back wall, where the temperature is kept at +3°.
Storage options
Storing sausages according to GOST implies the following conditions:
- temperature range from 0 to 8 degrees;
- no more than 70% humidity.
The best place in the kitchen for sausage is the refrigerator.
At room temperature
Only smoked, dry-cured and uncooked smoked varieties can be kept warm.
In the kitchen, you need to choose a dry, ventilated place without access to sunlight. It is best to hang the stick by a string. Sausage can be stored without refrigeration for 1 month.
Other types should not be left at room temperature for a long time. Sealed packaging will help extend the shelf life slightly.
Refrigerator storage rules
You should store sausage in the refrigerator, taking into account the following rules:
- For storage, use containers or vacuum packaging. If containers are not available, foil or parchment paper will do.
- To extend the shelf life of the product for a long time, you should fill it with melted lard and place it in a ceramic pot.
- Methods for long-term storage of products include freezing, to prepare for which, thoroughly dry the surface of the shell.
The packaging and method of placing the product should be selected based on the variety and type of sausage.
How to Revive Smoked Fish
Fish that has already developed an odor is already poisoned and has a lot of microbes in it. .
And manufacturers can use their secrets and bring such fish into a marketable state, and then smoke it; you have probably noticed sometimes that such purchased fish have a remaining flavor. In the aging of several adult tastes after the crocus of shine and the relationship of the sub-operation with the radiator maternity hospital, she touches the officer or is drawn to him by the ozone varnish quota with drinking about the delivery.
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After all, fish is a perishable seafood product and is often the cause of human diseases.
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What to do if the fish smells bad? Can I eat it?
I know one elderly woman who really loves fish with a smell (salted, chum salmon, salmon, pink salmon) and specially leaves it in a warm place so that the smell appears. Of course, I don’t understand this and prefer to eat fish without the smell of spoilage, but everyone has different tastes (taste and color...) and if she likes it, why not.
By the way, she never had any stomach or intestinal upsets from smelly fish. She says that in Japan, many Japanese people prefer to eat this kind of fish and even some restaurants serve it.
Therefore, you can eat fish with flavor if you like. In addition, this fish is salted, and if raw, it will be subjected to heat treatment (frying, boiling) and there will be no poisoning (only the smell may remain).
to eat fish with flavor , and this is done successfully in Egypt, where the tradition of eating such fish has existed since the times of the ancient pharaohs. I wrote about this here. But such fish in Egypt are made only from elite varieties of sea fish, and their technology has its own secrets, developed over thousands of years. However, cases of poisoning by such fish and even deaths are not uncommon. What can we say if we simply eat spoiled fish that has not been cooked in any way? It’s not worth the risk; in addition to poisoning, you can also get infected with various types of worms , which are not so easy to get rid of later. Cases of infection with worms are also known when eating fresh fish and even frozen fish. Do you need it?
Therefore, you can eat fish with flavor if you like. In addition, this fish is salted, and if raw, it will be subjected to heat treatment (frying, boiling) and there will be no poisoning (only the smell may remain).
Content
How to store smoked fish
Preservation of smoked products
As mentioned above, hot smoked products are not stored for a long time; even in the refrigerator they can be kept for a maximum of 3-4 days. These products are intended for immediate consumption.
To preserve them longer (if there is such a need), hot-smoked meat is wrapped in a thin cloth soaked in a strong saline solution, and then in thick paper. In this form, it can be stored in a cool room for a month at a temperature of +5 ° C or in the lower section of the refrigerator.
The aroma of smoked poultry is well preserved by parchment wrapping.
Cold smoked products can be stored for up to six months, and with a high degree of pre-salting - even longer.
The finished products are allowed to cool in the smokehouse, and then hung in a well-ventilated dark room: in the attic, closet or pantry.
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In a ventilated attic under a thatch or reed roof, cold smoked products can be stored for 2 to 3 years.
It is impossible to store smoked products in a regular cellar or in a room with humid air, since in such conditions they quickly become moldy and spoil. The first sign of spoilage is the appearance of whitish, slippery mold with an unpleasant sour odor. In this case, they are washed with brine, cleaned and re-smoked. Moldy areas can be wiped with vegetable oil, especially on sausages. If food becomes moldy, you can wash or wipe it with lard water (broth after cooking lard), and then smoke it a second time. However, you should know that with each subsequent smoking the product becomes tougher.
Smoked products with rancid fat, musty or putrid odor should not be eaten. Products often begin to deteriorate from the inside, although they look normal on the outside. In such cases, the meat is pierced with a heated knife or wooden stick and sniffed.
The basement, cellar, pantry, attic or other premises where food is stored must be cold, clean, well ventilated, protected from flies and other pests and free from foreign odors. The basement or cellar, if food is not stored in it, should be kept open as often as possible in the summer in order to be well ventilated and dry, having thoroughly cleaned the walls, flooring, and shelves of dirt and mold before doing this. Then it is advisable to wash them with hot water with caustic or soda ash (1-2%) and dry them.
There are also rules for storing smoked fish. First of all, store it in a cool place. In this case, in a special room the temperature should be no more than +3 °C and remain constant. Also, smoked fish can be stored for no more than a week in a cool, clean cellar, unpacked, but covered with something. It can also be stored in the refrigerator at a temperature of +3 °C for at most 2 weeks or 4-6 weeks also in the refrigerator in vacuum packaging. It can also be stored in a low-temperature freezer, but remember that smoked fish tastes best in the first three days after cooking, although it can be stored for several months. If smoked fish has been frozen, then before eating it is better not only to defrost it, but also to warm it up. Then the fish meat is much easier to separate from the skin, and the subcutaneous fat becomes more tasty.
You should know that smoked fish easily absorbs foreign odors, so it cannot be stored without packaging next to products that have a strong odor: cheese, soap, etc. If the fish is stored for a long time, it may begin to deteriorate. Its decomposition begins with the meat adjacent to the spine. It loses its whitish or reddish color, becomes friable and finally begins to emit an unpleasant odor. You can either cut the fish a little, or stick a stick into the spine area, and if it has a musty smell, then the fish is unsuitable for eating.
The article uses materials from the book
Nikolai Mikhailovich Zvonarev “Home smokehouse”
Smoked products with rancid fat, musty or putrid odor should not be eaten. Products often begin to deteriorate from the inside, although they look normal on the outside. In such cases, the meat is pierced with a heated knife or wooden stick and sniffed.
Is it possible to store sausage in the freezer?
The easiest way to answer this question is in the affirmative, but in reality, not all types of sausages are recommended to be stored in the freezer. Boiled, boiled-smoked and semi-smoked sausages are not always permissible to store in the freezer. The possibility of freezing depends on their composition. The presence of large amounts of water in such products increases the likelihood of structural damage, which will lead to loss of taste.
At the same time, there are many varieties of sausages that tolerate freezing well, including homemade, dry-cured and raw-smoked ones. These types of products should be stored at a temperature of -7°C...-9°C. But when storing it in your home freezer, you need to properly prepare the product. First you need to inspect the original packaging. If it is whole, the sausage loaves should be placed in plastic containers that are tightly closed with a lid.
If the original packaging is defective, each stick of dry-cured or uncooked smoked sausage should be wrapped in foil or placed in paper bags. After this, they can be placed in a tightly sealed container and placed in the freezer.
Since after defrosting the product will require mandatory heat treatment, you can divide it into portions when storing. Cut dry-cured and raw-smoked meat into slices of the required thickness. When placing in a container, the slices can be lined with foil to prevent them from sticking together when frozen. The foil will not stick to the pieces, so if necessary, you can get the right amount without defrosting the remaining ones.
Homemade sausage can be frozen raw. At the same time, it can be divided into portions. This will make the removal and cooking process easier.
The shelf life of homemade sausage will be about 2 months. And dry-cured and smoked varieties can be stored for about a year.
The product cannot be re-frozen.
