Chapter 265 Primitive Beast World Cubs 39
"Next, we can soak these intestines in salt water for a while longer, or hang them up to air dry the surface moisture."
After that, the large intestine can be cut into sections and stewed with the herbs and salt you find until it's soft and tender. You can also stir-fry it, which is incredibly delicious!
For small intestines, we could try stuffing them with seasoned minced meat to make simple sausages. We'll try that in a few days.
In the beginning, before machines existed, sausage making was entirely by hand, and Shen Ci, who had lived in the countryside, had witnessed this firsthand.
Her experience living in the village helped her solve many problems in this primitive world.
That smelly stuff, filled with animal feces, somehow became so clean! They even knew how to cook it!
Cangye's eyes were filled with admiration; his mother was the most amazing person he had ever met.
It's not afraid of foul odors, and it can even eliminate them!
He couldn't yet understand just how delicious his mother meant by "delicious," or what kind of food it was, but he believed that his mother's cooking couldn't be bad.
Even if it's bad, I have to eat a bite myself so as not to upset my mother.
After returning home, Shen Ci began preparing the pork stew. She remembered that back in the village, pigs were only slaughtered during the Lunar New Year.
The pig, which had been raised for a year, weighed several hundred pounds and was quite plump. After it was slaughtered, its meat would be the family's meat supply for the whole year.
In the village, meat is not often bought. People usually eat cured meat, and fresh meat is only available during the Chinese New Year period.
"Slaughtering pig feast" is a grand and elaborate dish.
Since coming into this world, I've had fresh meat to eat every day.
Remove the pot from the heat and pour in the pig's blood that has been settling for a long time. The pig's blood has already slightly solidified, but it still needs to be solidified a bit more. The heat should not be too high, otherwise it will boil over directly.
"Mother, why not just drink the blood?"
Cang Ye asked, "This blood has to be collected and boiled again. Does Mother prefer to drink hot blood? Shouldn't it be drunk right after the kill?"
At that time, the blood was still inside the animal's body and was still warm.
"Blood that has been made into a solid form is easier to store and can be processed again."
Drinking blood directly is called eating raw meat and drinking blood; only wild animals would do that.
You are an intelligent and conscious being; processed blood tastes better and can even kill some insects we can't see.
Shen Ci said that the blood was already being cooked in the pot, and the meat was all sorted out and placed in a large basket.
We'll keep the large intestine to make braised pork intestines, but we don't have many spices at home right now, so it would be a waste to make it now!
Shen Ci decided to go out tomorrow to see if there were any peppercorns, black pepper, or chili peppers, since anything could exist on this continent.
It's not even certain whether this continent is still on Earth, so anything could happen.
The small intestines need to be saved for making sausages. She was afraid they would dry out if left for too long, so she had to make sausages first, and then dry them and smoke them as soon as possible.
As for what to eat tonight, let's have hot pot!
Slaughtering pigs was something that could only be done on special occasions, and she still retained that memory in her subconscious.
So, while waiting for the blood to boil, Shen Ci began preparing the meat filling for the sausages, leaving the most tiring step to Cang Ye.
"Now your mother will teach you how to make delicious sausages."
Chop this meat into minced meat, just small pieces, chop it very finely.
Cangye sliced meat with lightning speed! She chopped minced meat at breakneck speed! Pieces of meat, with a perfect balance of fat and lean, were minced under the cleaver.
"This is the meat filling, the meat filling for making sausages. It needs to be mixed with seasonings. We don't have much training, so we just add it as we see fit."
I added salt to the minced meat, along with several other seasonings I found here, mainly to remove any fishy smell and enhance the flavor.
After mixing them together thoroughly, pick up the cleaned small intestines.
In the past, when making sausages by hand, we would cut off the top of a plastic bottle, make a funnel-like shape, and attach it to the opening at one end of the sausage so that we could pour the sausage directly in. But there are no plastic bottles here.
Having no other choice, Shen Ci could only use a banana leaf to make a cylinder and stuff it inside.
Banana leaves are large and segmented, making them easy to tear into more regular shapes. They are also quite resilient, so they don't easily collapse when rolled into a cylinder.
"Put it in like this, and it will create an opening here, allowing you to stuff the meat filling in more easily."
Then you need to push it in while simultaneously clearing it downwards. When you reach the desired length, you need to tie a knot with a rope to bind it into a section.
Otherwise, such a long strip would easily break or get damaged, making it difficult to smoke or handle.
As Shen Ci worked, she passed on the experience passed down from generation to generation to the cub. These things were passed down from one generation to the next, and she had heard about them and seen them from the elders.
Cangye nodded, seemingly understanding but not quite.
Then, Cangye slowly stuffed meat into the intestines. As some meat was stuffed in, Shenci used both hands to smooth out the meat filling.
It takes until you reach the very back of the intestines to clean them. This is a job that can't be done by one person alone. The cleaning process is to make sure that all the air inside can be expelled.
Furthermore, the meat must be pressed firmly; otherwise, it will easily fall apart when cutting later and cannot be pressed into shape.
You can't stuff too much in either, because the casing is a thin and fragile layer, and you're worried it will burst if you stuff too much in.
This process was extremely long, so Shen Ci simply told Cangye the story of Journey to the West. He told the story while working, and that's how he lost track of time.
After stuffing the sausage for a while, until it reaches about the length of a palm with pointed ends, you can tie it with string and divide it into sections.
When Shen Ci was a child, she saw adults making sausages. After they were made, they would prick the sausages with a needle to release the air. The sausages that were smoked in the end would be a bit wrinkled. Of course, maybe they didn't prick other parts.
Punctures in the sausage casings are used to release air, promote drying, and prevent spoilage.
During the sausage-making process, air gets into the casing, so the whole process requires constant combing and squeezing to remove the air, but some air inevitably gets trapped inside.
If bubbles form, they are likely to burst during drying or heating.
Moreover, the casing itself is tightly sealed and airtight. This is pig intestines, after all. If it were airtight, wouldn't the pig be doomed?
If it's not breathable, it will dry very slowly. But if you poke a few holes, the moisture and oil inside can evaporate faster, and the drying time will be shorter.
When the sausage is wrinkled and shrunken together, it may seem like it's leaking air, but in reality, it's more compact, easier to shape, and less likely to mold, smell, or produce bacteria.
So Shenci followed the example of the older generation and used thorns picked from trees to poke several holes in the sausage casing, about five or six holes in each section, to make sure they were evenly spaced.
As she worked, she also shared her experience with Cangye, teaching this native wolf cub to become a modern person.
No matter what world you live in, the more skills you have, the better. As the saying goes, "It's never a bad thing to have many skills."
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