Sausage drying to what extent the best

Sausage needs to be dried to eighty percent dry to be considered good.

Frequently do sausage will find that the sausage is just done when the moisture is more, it will be more sticky, this time you need to hang it in the home dry ventilated place to dry, to be its moisture loss evaporation, so that the sausage will be more tasty, and preserved for a longer period of time.

Sausage usually need to dry to eighty percent dry when it is considered good, specifically the sausage skin is basically air-dried, touched harder, but not particularly hard, hard, or can be sunk into, so that the sausage eat up the taste is the best, too dry sausage taste is hard.

Sun sausage the first few days can be tied hole eye

Sun sausage 2-3 days or so can be tied hole eye.

Because the sausage casings are impermeable, if you don't dip the hole, the sausage drying time is longer, and secondly, if the weather is hot, it may cause the sausage to stink, this time to tie a few holes, you can speed up the time of the sausage drying time, to prevent the sausage from rotting and deterioration of the situation.

Normally, after the sausage is done, it is first hung in the dry ventilation at home for 2-3 days, to be dry on the surface moisture, after which it can be tied holes, usually with a toothpick per sausage 5-6 holes can be tied.

Can the sausage be exposed to the sun in winter

No.

Sausage as a cured product, is to pig or sheep small intestines (also used in large intestines) filled with seasoned meat dry, intestines if the sun in the sun, then it is easy to rupture, which will lead to sausage inside the stuffing out, so the winter sausage is not recommended to be placed in the sun for the exposure of the sun.

Sausage drying just need to be placed in a dry and ventilated place to hang up on it, if the weather is more humid, then you can choose to dry or smoke dry sausage drying.

How long do sausages need to be in the sun after oiling

3-7 days is enough.

Because the main material in the sausage casing is meat, so the sausage will have oil after sunbathing to a certain extent, which means that the sausage drying to a certain extent, which the fat began to overflow, this time only need to dry for another 3-7 days or so, the sausage can be eaten, the sausage does not need to be dried too much, too dry instead of affecting the sausage texture.

The correct way to dry sausage

Many online tutorials are sausages need to be placed in a pot after the completion of 3-5 days or so and then take it out to dry, because the sausage casing is fragile, direct drying is very easy to casing rupture, but in fact, on the southern weather, after the irrigation of the good placed in the 3-5 days or so, may be the sausage has long been deteriorated.

The correct approach is that after the sausage is done, it can be placed in a pot overnight, the next day you can take out and hang, just note that only when hanging the sunshine sausage, it will be placed in a dry and ventilated place at home can be about 5-7 days, if there is sunshine, you can open the doors and windows, the appropriate sun can accelerate the drying of the sausage, just pay attention to do not expose to sunshine sausage can be.