1, in a cool and ventilated place: no more than one week;

2, refrigerator freezer: no more than half a month. After the sausage is air-dried, put it in a jar with a bamboo frame at the bottom. Sprinkle some white wine on each layer of sausage. Cover and seal the gap with kraft paper, so as not to leak. Then put the cylinder in a cool place, away from high temperature and rain. In this way, the sausage can be kept for half a year, and the taste will not change after opening the can.

Preservation skills

1, put the sausage in a cool and ventilated place to dry thoroughly, and then hang it directly in a cool and dry place, but avoid direct sunlight. Check whether the sausage stays dry after the temperature rises gradually. Because once the sausage has oil stains on the surface and the surface temperature is too high, it must be put in the refrigerator.

2. vacuum package the sausage directly, and then put it in the refrigerator for freezing or refrigeration. If you choose the cold storage method, you can keep it for about 3 months and one year, without worrying about the temperature change.