Sausage is a more common meat food in life, it is more production methods, rich in flavor, eating a variety of flavors, taste is very good, many people will do their own sausage at home to eat. Sausage is generally required to dry, this is not recommended sun exposure, shade drying will be a little better, not easy to deteriorate bad, and will not be very dry and hard.

The sausage is dried or sun-dried good

Yin dry good.

If the sausage is dry, it will be fine in the winter when the temperature is low. However, as the drying time increases, the temperature will gradually rise. Once the temperature exceeds 20 ℃, the sausage casing is easy to burst, resulting in a large number of bacteria and other microorganisms in the meat, leading to food spoilage. In addition, too high a temperature will make the fat meat in the sausage more greasy, affecting the flavor of the sausage, while the lean meat is relatively dry and hard, thus affecting the taste.

It is recommended that filled sausages be kept in a cool, ventilated place. In this way, the dried sausage not only tastes great, but also has a more authentic flavor and beautiful color.

How to tell when the sausage is sun-dried

1, look at the color

The color of the sausage after filling is fresh meat, but with the evaporation of water, the color of the bacon will gradually darken, turning reddish brown or even black.

2. Look at the texture

The texture of the freshly poured aromatic alcohol is very full, but after drying, it will slowly harden and the surface will even wrinkle. If you press it with your hand, it's will be more elastic in the center. When you get the sausage to this state of hardness on the outside and softness on the inside, it means it's dry.

3. Smell

Freshly made sausage smells like meat. However, after drying, the oil dries out so it smells good.

What to pay attention to when drying sausages

1, no direct sunlight

Sausages can not be dried directly after filling. It needs to be hung in a ventilated and cool place for a few days, and the water in the sausage can only be put in the sun after drying. If the sausage is placed directly in the sun, it will accelerate the precipitation of the oil in the sausage, which is easy to make the sausage acidic and deteriorate, and also easy to make the sausage dry and hard.

2. Need to perforate

After the sausage is filled, you need to poke a few holes in the casing with a toothpick and leave it to dry. This will encourage the water and oil in the sausage to flow out and prevent the casing from expanding. If you don't puncture the holes, the oil and water won't be able to separate out, which can easily cause the sausage to spoil.