The sausage tastes fresh and delicious, the flavor is very good, it is a kind of food, many people will like to eat sausage. Usually before the New Year, many people will control the sausage, then the sausage is good immediately after the drying or wait a minute? Let's look at it below!

Sausage after filling well is immediately after drying or wait a minute

Wait about 2 days and then dry.

After the sausage is filled, it should be left in the open air to dry out the water and then placed in the sun at about 10 degrees. It should not be exposed to sunlight. Otherwise, the sausage is prone to oil or cause the casing to burst. After the volatilization and penetration of various ingredients in the sausage, the color changes, the color changes, and the sausage dries out.

The best way to dry the sausage is to put it in a cool and ventilated place for 7-10 days. Once the sausages are dry on the outside and soft on the inside, they are packaged and frozen. They steam as soon as they are ready to eat, about 40 minutes.

CAUTION:

The sausages should not get wet from rain or snow during the drying process or the sausages will turn sour. In addition, it must be well ventilated during the drying or drying process, sausage is afraid of cover, not afraid of freezing.

Filled sausage can sunshine

Do not sunshine.

The best way to dry sausages is to expose them to the sun, which will quickly evaporate the water in the sausage and make it very difficult to eat. Also, the meat inside the sausage is pressed so tightly that direct exposure to sunlight causes the meat's temperature to rise. If repeated over a long period of time, this will accelerate the deterioration of the sausage. It is recommended that sausages should be filled and sausages should be hung in a well-ventilated place to avoid direct sunlight.

Because the freshly filled sausage is actually just starting to cure, it is not yet delicious. If exposed to direct sunlight, there will be a lot of oil in the sausage. And the sausage casings are not yet fully dehydrated and do not have enough solidifying ability. When exposed to the heat of the sun, it can cause the casing to break. We still need to marinate the sausage in a thick opaque pot for 5 days, then put it outside to dry in the weak sunlight for 3 days. This way, the sausage won't be oily or damaged, and it will taste delicious.

How to deal with filled sausage

1, just poured sausage should first be tied with a rope into small, even segments, each segment of about 12 centimeters tied into a section. The length of each segment can be less than 12 centimeters, but try not to exceed 12 centimeters, because the shorter the sausage, the easier it is to dry, the better the quality of the sausage. The length of each segment is basically the same, so the drying time is basically the same.

2, do not rush to cut the sausage into small pieces in the sun to dry, but hang the sausage in a well-ventilated shade, let it dry naturally for about a day, so that the sausage can be stereotyped and delicious. It's best to put it in a place with good natural ventilation such as an eave balcony, but no direct sunlight.

3, when the surface of the sausage moisture is a little dry, sausage wrinkled, with a steel needle evenly on the surface of the sausage prick some small eyes. These small eyes have a great effect. They can help the moisture inside the sausage quickly evaporate, shorten the drying time, prevent the sausage from deteriorating and odor in the drying process, and control the exudation of grease in the drying process.

4, continue to dry in the shade until the surface of the sausage is visibly dry. It can be dried in the sun, but can not be placed in the hot sun, so as to avoid excessive oil, affecting the flavor of the sausage. In addition, the hot sun exposure is likely to lead to the adverse effects of the deterioration of the taste of the sausage.

5, sausage drying in the sun for 3-4 days, and then transferred to a well-ventilated shade to dry naturally. When the sausages are properly dried, they can be stored.