Can sausages be dried in rainy days? Weenies can't be dried outside in rainy days, but can be hung in a dry and ventilated place at home.
Just air-dry the sausage naturally. It can be stored for a long time after air drying. You don't have to bask all the time.
After the sausage is cooked, it should be air-dried, not dried. First of all, it will make sausages dry too fast to carry out the necessary biochemical reactions. Second, it will cause the sausage to be greasy and sticky, and it may also cause the sausage to taste worse and moldy.
Hang the stuffed sausage in a ventilated place and air-dry it for about half a month. Pinch with your fingers until there is no obvious deformation. Don't expose yourself to the sun, otherwise the fat will taste bad and the lean meat will darken.
How to make sausages in rainy days? Sausages are most afraid of rain, and it is easy to mildew and deteriorate when it rains. So you can't hang sausages outside the room on rainy days.
Wet sausages may turn sour on rainy days. You can put the sausage in the refrigerator for the time being, and then dry it when the weather is right. You can also put it at home and hang it in a ventilated place, but don't touch the rain, it will get moldy. The weather is the most important drying. The most suitable day for drying sausages is sunny days when the temperature is below 65438 05℃ and the humidity is below 60%. In the north, it is best to dry sausages in a ventilated place. However, don't let the sun shine directly on the sausage surface, because if the temperature is too high, the sausage will stink.
How to dry sausage 1, put sausage in the open air for 3-5 days (the temperature should not be higher than 20 degrees, the lower the temperature, the better), and let all components volatilize and penetrate; (The sausage directly dried in the shade is dark brown in color, and exposed to the sun for about 3 days, and the final color is bright red brown).
2. After drying, move to a cool and ventilated place to dry for 7- 10 days. When the sausage is dry outside and soft inside (this is also based on personal preference, if you like to eat chewy, dry it), package it, freeze it, put it away, and steam it as needed (steam it for about 40 minutes).
Note: avoid getting wet by snow and rain during drying, otherwise the sausage will turn sour. In addition, whether it is drying or drying, we must pay attention to good ventilation, sausages are afraid of freezing. It is best to oil the sausage before steaming, and coat it with a thin layer of oil from home cooking, so that the steamed sausage is bright and attractive.