Homemade ham and sausage should be dried after steaming, and then stored in the refrigerator for cold storage, the general shelf life of 180 days. Do it yourself sausage should be hung in a better ventilated place to dry up. When air bubbles are found, use a pinprick to deflate them. Knot at intervals of about 12 centimeters. The drying time depends on temperature, wind and other factors, usually 7-10 days. After drying the ham hock in a plastic bag and put it into the refrigerator to freeze or refrigerated, in the absence of refrigerator conditions, you can also use a cotton swab dipped in a little peanut oil evenly coated surface, hanging in the shade below 10 ℃ for preservation.

For more information on how long homemade ham sausage can be preserved, go to: /ask/39195a1616066442.html?zd to see more content