Dry in the shade. Generally, it is recommended that you make sausages in the weather of about 3 degrees. It is best to hang them in a ventilated place to cool and dry, instead of directly drying them in the sun. After two days of cooling, you should use bamboo sticks or small needles to tie some small holes on them at intervals, so that it is easier to dry.

drying method of sausage:

1. Cut the filled sausage into sections and hang it in a common place to cool it, otherwise it will go bad if it is not dried in time.

2. It is a key step to further process the sausage, that is, to tie some small holes on it at intervals with bamboo sticks or small needles, so that it is easy to dry, and secondly, to control the grease that drips out.

3. Sausages should be air-dried and dried in the shade. It is generally recommended to dry in a shady balcony with good ventilation. Turn over every two days to air dry evenly. Generally, it can be dried for about a week. Be careful not to get too dry, or the taste will be poor.

4. air drying in the room is also possible, but the ventilation condition in the room is not very good, so the air drying time will be longer. Moreover, the temperature in the room is also higher, which may deteriorate before it is dried. Therefore, it is better to put it in a place with good natural ventilation such as eaves and balconies, but no direct sunlight.

5. After airing for 2 days, when the surface moisture is slightly dry and the casing is wrinkled, use a toothpick to evenly prick small holes on the surface of the sausage again to help dry the water inside.

The most suitable temperature for air-drying sausages is 2-3 degrees Celsius per day, and the filled sausages will not go bad due to the temperature. The filled sausage should be squeezed tightly section by section, ventilated with a fine needle hole while squeezing (never break the sausage when squeezing meat), then tied tightly with thin threads, and hung in a cool and ventilated place for a week after filling (in the meaning of sausage and bacon) before drying (the sun is very gentle in winter).