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How to preserve sausages?
Sausages are preserved as follows:

1. After you make your own sausage, hang it in a well-ventilated place to dry.

2, found bubbles, exhaust with acupuncture. Every 12 cm is a section, and it turns over again after two days of ligation.

3. Drying time depends on temperature, wind and other reasons. Generally, 7- 10 days is almost enough. But don't be too dry, or it will taste bad.

4. Put the dried sausages into plastic bags and put them in the refrigerator for quick freezing or cold storage. You can also use a cotton swab dipped in a little peanut oil to evenly smear the surface and hang it in a cool place below 10℃.

When sausages are stored in the refrigerator, they should be packed in fresh-keeping bags according to the consumption at one time. This method lasts for a long time, but you should eat it early.

Extended data:

Sausage is a kind of long cylindrical tubular food made by very old food production and meat preservation technology. Animal meat is minced into strips and then poured into casing. Sausages are made of small casings (or large casings) of pigs or sheep, which are filled with seasoned meat.

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"Take a look and smell" sausages and bacon should be stored in the refrigerator after drying.