Sausage drying in the shade is good. Because sausage can not be sunbathing, too hot weather is not suitable for drying sausage, which not only leads to sausage out of the oil is very strong, but also may be back to lead to sausage flavor deterioration, mildew, deterioration and so on.

Air drying regularly turn over, in order to air dry evenly. Freshly grilled sausage should be placed in a cool place in a flat stand for a day, so that it is stereotyped into the flavor. And then hang up in the shade to air-dry for a few days. When the surface moisture is slightly dry and the casing is wrinkled, use a toothpick to pierce small holes evenly on the surface of the sausage to help collect the moisture inside. Once the outside of the sausage is visibly dry, it's ready for a couple of sunny days. Do not expose to the sun, in order to avoid the oil is very strong.

Introduction:

Processed sausage, if the short-term storage, as long as the hanging indoors, often pay attention to open the doors and windows of the wind on the line. This can be stored for about 60 days. If the storage time is longer, the sausage can be loaded into a deeper cylinder, the method is: in the cylinder inverted a bamboo basket, so that the sausage hollow, easy to breathe. Every layer of sausage, to use a sprayer to spray a wine. After loading, in the tank on the lid, sealed, and placed in a cool, airy place. In this way, the sausage can be preserved for 4-6 months with the same flavor.