1, winter temperatures are mostly low, even if the sun is out sometimes the temperature is not high. This is also a very suitable time to dry sausages. The sausage will be filled, supported by a pole, drying in the winter sun for three or four days.

2, and then moved indoors to dry for a period of time, pay attention to keep ventilation

3, indoor drying until the sausage meat firm, remove and put into the refrigerator to save can be.

4, it should be noted that the drying process to keep the sausage dry. Can not rain or wet water, otherwise the sausage may be bad.

Is it better to dry the sausage in shade or air dry?

Sausage is best suited for shade and air drying, not sun drying. However, sausages that have not been sun-dried at all will be dark brown in color and unsightly. If you receive about 3 days of sun-drying, the sausage you get in the end is a fresh reddish brown color, beautiful and attractive, with a better flavor. The sun-dried sausage, the fat part of the steamed meat is transparent, beautiful and delicious.

How long do I need to dry the sausages?

The length of time for drying sausage depends on a number of factors such as temperature, wind and the fatness of the sausage, usually 7 to 10 days of drying is about right. When the sausage is dry outside and soft inside, you can end the drying, if you like to eat chewy sausage, you can dry some more, but pay attention not to dry the sausage too much, otherwise the taste will be poor.