1, do sausage, if you are meeting the weather warming up, you can put a little bit more on the salt and wine on the two ingredients, so that there is enough salt, wine marinade, sausage will not be so fast to change the flavor.
2, hanging sausage, with plant thorns or needles in the sausage on the prick on more small holes, so as to avoid rupture of the casing, but also play a role in ventilation.
3, in the drying sausage before, use boiling water to scald the sausage, so that the surface of the sausage moisture is relatively fast drying.
4, while there is sunlight, hurry to dry the freshly made sausage, can reach the degree of dry water is best.
5, evening or night, the day just made the sausage put away, placed in the wooden charcoal fire (heater is also OK) baking, so you can evaporate the sausage surface water.
In short, these days is the return to the south day, nowadays in the winter solstice around the time of making sausage will encounter the return to the south day, so, only a little more salt and wine, and then baked with a charcoal fire in order to prevent the sausage tasteless. Personal opinion, just for your reference.
1. put in the refrigerator, or frozen that box; 2. no refrigerator, then use the kind of vacuum bag, pumping out the air, so that the South days will not mold la; 3. moldy, throw it away, can not eat, do not feel wasteful, eat into the stomach uncomfortable on the bad.
Try to take out more sun during the day
First into the refrigerator
Canned sausage back with warm water to wash it dry fast, not just sausage, to the winter home pickled salted chicken salted duck salted fish can be, sun before washing with warm water to dry fast, and beautiful
Grill the fire of the electric fire grill.