One, hanging in the dry and manic natural ventilation area
Sausage filling is completed, able to Put to the natural ventilation is excellent, dry and manic, but there is no sun in the area of the blow-drying. Strongly recommended areas are put to the eaves, windows and other air circulation is excellent, but no sunshine area.
Tips:
1, do not have to sun, drying rate in the sun is too fast to produce the necessary microbial chemical changes.
2, the standard of natural ventilation in the room is not very good, blow-drying time will be born some, and, the temperature in the room is also higher, may not blow-drying before there will be the possibility of mold.
3, hanging in the outdoor sausage, when it rains must be put into the room.
4, it is best to do in winter conditions, the average temperature is too high sausage is very easy to mold.
Two, smoke fumigation
Smoked sausage hanging on the fire or wood campfire on the side, 24 hours with the fire smoke fumigation, until the sausage releases the flavor and a small amount of oil overflow.
Tips:
The sausage steaming time should not be too short, otherwise the sausage inside is not yet mature, and the texture is not fragrant and soft. But the steaming time is not too long. Otherwise, the sausage will be bad. The meat will also become dry with the flavor.
It is recommended to cook the sausages in a regular pot over medium and low heat and steam them for 20 minutes. If you want to steam the sausages quickly, it is recommended to steam them in a pressure cooker. Wait for the pressure cooker to steam for 10 minutes, then steam for another 10 minutes on low heat.