After filling, sausages can be stored in a ventilated, dry and sunless place to dry. For example, under the eaves and windows, there is good ventilation, but there is no direct sunlight.

In the process of drying sausages, it is not recommended to bask in the sun, because in the sun, sausages dry faster and there is no time for some necessary reactions.

If the indoor ventilation is not good, the sausage will take longer to dry, and if the indoor temperature is too high, it may lead to the deterioration of the sausage before drying.

Sausage is a kind of food made by using very old food production and meat preservation technology. This kind of food is mainly made by stirring animal meat into mud and then pouring it into casing to make cylindrical tubular food.

When you choose sausage, you should see whether it is dry or not. If sausages are wet, such sausages are not top grade.

When choosing sausages, we should look at the fat and thin of sausages. If sausages are fat and thin, their shapes are not suitable. Such sausages are probably made by mashing meat with a machine.

In addition, if the color of the meat is too transparent when choosing sausages, it is clear that this kind of sausages is not top grade because of too much nitrate, so it is not recommended to buy them.