The filled sausage needs to be dried in the shade in a cool and ventilated place first, and it is not suitable for drying after filling. At this time, sausages are rich in water and oil. Direct exposure to the sun will accelerate the evaporation of water and oil, it is easy to dry sausages, and the taste of sausages will become dry and hard. In addition, high temperature will accelerate the oil cracking of sausages, which will easily lead to deterioration and mildew of sausages. After the sausage is completely air-dried, it also needs to be stored in a cool and dry place for ventilation.

Sausages hang on the balcony. Do you want to collect it at night? Suggest collection.

During the drying of sausages, it is recommended to put sausages in the house at night, because the humidity is high at night and it may suddenly rain. Sausages hang in this humid environment for a long time, and it is easy to go moldy and deteriorate. At the same time, putting sausages on the balcony at night is easy to be bitten by animals such as birds, cats and mice, which affects the quality of sausages. It is recommended to collect sausages at night, store them in a cool and dry place at home and hang them out the next day.

3 Sausages can be eaten for 7- 15 days after airing for a few days.

Generally, the filled sausage needs to be aired for about 7- 15 days. When the color of sausage changed from fresh meat color to reddish brown, the texture began to dry and wrinkles appeared on the surface. When the middle is elastic, it means it is almost dry. At this time, sausages will smell delicious and make people smell appetizing. In addition, drying sausage in sunny, low humidity and windy weather can shorten the drying time of sausage.

4 Do sausages need to be punctured?

After the sausage is filled, it is necessary to puncture several holes in the casing with a toothpick, which is beneficial to the outflow of water and oil in the sausage, accelerates the drying of the sausage, and simultaneously allows the gas in the sausage to be exhausted to avoid the explosion of the casing when the sausage is dried. If the hole is not fried, the oil and water in the sausage will accumulate in the middle, which will easily lead to sour and deterioration of the sausage.