Is it okay to wash the newly stuffed sausages after they have grown white hair? How to avoid the stuffed sausages growing white hair?

We all know that sausage is a kind of meat food made from pork. It has many ways of making and rich flavors. It tastes salty and delicious. It is a dish that goes well with rice. Many people make sausages to eat, especially in winter. So, can we still eat sausages that have white hair after they have been stuffed? Let's take a closer look!

Can I still eat the stuffed sausage if it has white hair?

If there are a few white spots on the outside of the sausage casing, it may be that too much salt was placed during the curing process, and a layer of white salt frost condensed on the surface in a humid environment. It feels sandy when you touch it. If there is no other strange smell, clean the sausage and it is still edible. In the early stage, mold only grows on the surface of food and will not penetrate deep into the inside. In addition, the surface of the sausage is isolated by the casing, and the meat in the casing is not too contaminated. But I personally feel that it is better not to eat it for safety reasons, because we cannot confirm the extent of the contamination.

If there are large areas of green hair and spots, then you must not eat mold, because aflatoxin is already contained in the mold, and aflatoxin is a strong carcinogen. Although it is shameful to waste, for safety reasons, we must not be guinea pigs. The cost of medicine is really much more expensive than ham!

How to avoid white hair on stuffed sausages

The white hair on the surface of the stuffed sausage is related to the local climate. The humid climate is the main reason. There is more moisture in the air, which causes the white hair on the sausage surface. You can hang the sausage with white hair at the vent in the house. If there is sunlight, expose it to the sun. Use a toothpick to poke some small holes on the surface to allow the sausage to fully evaporate. This can prevent the growth of white hair on the sausage.

When is the best time to stuff sausages?

Chinese sausages need to be made when the temperature and humidity are low, for example, in Guangdong, it is roughly after the beginning of winter and before the winter solstice. If the weather forecast says there will be no rain, wind and sunshine in the next week, then you can make it without any worries. Successful Chinese sausages should feel dry and hard, have a fragrant aroma, and may even emit a slight oil.

High humidity and high temperature are very suitable for fungal growth, which may lead to two situations:

1. The water content of pork itself is high, and the high humidity and temperature in the environment will easily cause the pork to rot and stink;

2. The water content of pork itself is relatively low, but the environment is humid and the temperature is high, so it is possible that green mold will ferment on the surface and begin to ferment. When the fermentation is complete, another flavor will be formed, such as Jinhua ham.