Hanging and storing: first put the sausage in a cool and ventilated place to dry it thoroughly, avoiding direct sunlight. Wait until the temperature rises gradually to check if the sausage stays dry. Refrigerator preservation: the sausage will be directly vacuum-packed, and then it will be placed in the refrigerator frozen or chilled preservation, if you choose to refrigerate the way generally can be stored for about 3 months, frozen way can be stored for about a year.

1, hanging preservation: first of all, the sausage will be placed in a cool ventilated place to dry it thoroughly, avoid direct sunlight. Wait until the temperature rises gradually to check if the sausage stays dry.

2, refrigerator preservation: the sausage directly with a good vacuum packaging, and then put it into the refrigerator frozen or chilled preservation, if you choose to refrigerate the way you can generally save about 3 months, frozen way you can save a year or so.

3, white wine preservation: the sausage will be thoroughly air-dried, you can put it in the tank, the tank needs to be padded with a bamboo frame, put a layer of sausage sprinkled with some white wine, all the sausage in the tank, the last will be sealed, and seal the seams with kraft paper, the tank needs to be placed in the shade, can be kept for about six months.