Steps/Methods

The exact drying time depends on the temperature, wind and other factors. Generally speaking, 7-10 days is about right. For eating, it will be ready after 3-5 days. Note, do not dry too much, otherwise the taste will be poor. After sun-drying, put it in a plastic bag and put it in the refrigerator to freeze or chill. You can also use a cotton swab dipped in a little peanut oil to evenly coat the surface and hang it in a cool place below 10 degrees Celsius so that it can be kept until after the Chinese New Year.

Sausage sun-dried good or air-dried good

Sausage air-dried better, sausage in fact can not sun, too hot weather instead of suitable for sun sausage, which not only leads to sausage out of the oil is great, but also may lead back to the taste of sausage deterioration, moldy, deterioration and so on.

Sausage air-drying how many degrees best

Sausage air-drying the most suitable temperature, is the daily average of two to three degrees Celsius, irrigation good sausage will not be due to the temperature of the high and low bad. The enema of the sausage to a section of the meat will be squeezed tightly, while squeezing the side of a fine needle puncture holes to ventilate (squeeze the meat must not be able to squeeze the intestines broken), and then tied with a fine line subsection, enema hung in a cool ventilated place for a week (in the intestinal meat cured meat means) and then sun (the winter sun is very gentle).

Sausage sun-dried good or shade-dried good

Sausage shade-dried better, it is recommended to be placed in the shade outside the balcony or ventilated room, let it dry naturally. However, the temperature of the room should preferably be close to that of the outdoors. It cannot be _. Turn the sausage regularly when air-drying so that the air-drying is even. Freshly filled sausage should be left flat in the shade for a day, waiting for it to set and become flavored. And then hang it up to air-dry in the shade 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.