Sausages should be dried until the skin is dry. Usually you can eat it in the sun for a week or two. The method for judging whether the sausage is sun-baked and edible is as follows:

1, depending on drying conditions

Sausage casings shrink due to baking or air drying, resulting in natural wrinkles. This kind of sausage tastes good and is easy to store. The appearance of wet bacon shows that the drying time is not enough, the water volatilization is not enough, not only the storage time is short, but also it is easy to go moldy and deteriorate, and the taste is not very good.

2. Look at this color

The color of high-quality sausages will not be too dark. If the color is too dark, it means that too much seasoning is added or additives are used. If you see yellow lean meat and yellowish fat in sausage, it is likely that it has deteriorated or is about to deteriorate during air drying. Generally speaking, it is best to air dry to dark gray.

3. Shrinkage hardness

Due to water loss, the dried sausage will harden, the casing will shrink and wrinkle, and the casing will not wrinkle or be soft, which is an unqualified sausage.

Step 4 smell the fragrance

Good quality sausages usually taste delicious, while bad sausages will stink and turn sour. If you smell sausages carefully, you can judge not only whether they are well dried, but also whether they have gone bad.

How to dry sausages:

1, well ventilated

The quick-drying of sausage depends on temperature, wind and other reasons. Pay attention to the recent weather changes before making sausages. If the temperature is suitable and the wind is strong recently, it is necessary to start preparing the materials for production. We can hang it directly in the yard or on a ventilated balcony and dry it in a few days.

2. oven

Dry the sausage in a domestic oven. The sausage should be heated at 230℃ 10 minute, cooled, baked at 150℃ for 30 minutes, and naturally cooled. According to personal preference, if you feel that it is not dry enough, you can use 150℃ fire and low fire for 30 minutes.

3. Dryer

Within two hours, the temperature of the curing barn quickly rose to 60-65 degrees, so that the fresh sausage reached the same temperature inside and outside within two hours. The heating process is also the fermentation process of seasoning and meat. After preheating, the meat will not change color and taste. After preheating, the temperature is adjusted to 45-50 degrees and quickly dried to form color. Generally, it can be dried in 2-3 days, which is very fast.