Sausages can be dried in the oven. Sausages can be dried in the oven, but the temperature should not be too high.
The temperature of drying sausages and bacon should generally be controlled within 60 degrees. If you want to dry them in an oven, you need to use an oven that can accurately control the temperature.
In addition, if the heating tube is directly installed in the oven, the oven temperature is quite different, the temperature near the heating tube is very high, and the temperature far away is much lower, which will lead to uneven drying. Roasted sausages and bacon are not recommended.
If it is a big baking box, the heating pipe is placed in a separate heating box, and then hot air is blown from the heating box into the oven (that is, the box for putting sausages and bacon). This oven has good uniformity and can be used to dry sausages and bacon.
Can sausages be dried with carbon? Traditionally, sausages can be dried with charcoal fire.
Coal-fired drying: the drying room is equipped with a coal-fired tubular hot blast stove to dehydrate and dry bacon through convection heat exchange. This method has obvious disadvantages: the product is polluted by coal ash and soot, the drying cycle is long (usually about 72 hours), the energy consumption is high, the bacon needs to be transferred to bamboo for many times and carried into the cabinet, the labor intensity is high, the temperature and humidity are difficult to control during the drying process, and the quality of bacon is unstable.
It is best to dry sausages in the sun or in the shade.
Because when making sausages, the processed sausages can be dried in a ventilated room, so that the taste of dried sausages is rich, and the nutrients contained in dried sausages will not be lost. If the air-dried sausage is exposed to the air for a long time, it is easy to affect the eating taste of the sausage, so it is best not to directly dry the sausage in the sun when making it in life, which can better preserve the taste of the sausage.