Pork enemas are usually sun-dried for 7-10 days to eat.

If the temperature is suitable, if the wind, homemade sausage into the sun to dry for 2 days, and then put the ventilation to blow-dry, about 7-10 days is about the same, but if the sun is too strong, it is not suitable for outdoor sun, need to be put into the indoor, and the ventilation of the indoor is not as good as the outdoor, it may be drying time of about half a month.

Sausage placed in the shade outside the balcony or ventilated room, natural shade drying as well, and the room temperature is just close to the outdoor temperature, the most suitable temperature is the daily average of two to three degrees Celsius, irrigation of the sausage will not be due to the temperature of the high and low bad, can not be placed directly in the sun, otherwise not only lead to sausage out of the oil is very strong, but also may be back to lead to the taste of sausage deterioration, mildew and deterioration, and so on.

Winter sausage to dry a few days

Winter drying sausage is generally about 7-10 days on it! The purpose of drying is to play the role of meat for the color of the sausage, so that the color of the sausage after baking is dark red, to improve the taste. Drying conditions: 40-60 minutes at room temperature, 20-30 minutes if the roaster has a blowing function. Baking temperature 80 degrees, time 120 minutes.

The baking time for poorly sealed equipment can be appropriately enlarged. If the weather is good, only need to dry three or four days, and then hang ten days and a half months in a ventilated place, it is fragrant (depending on the degree of fat and thin sausage, over fat and greasy can be hung for a few days more) sausage in general, a week can be opened for consumption. In any case, the sun sausage or less drip oil good!