After the packed sausage is punched with a toothpick, the oil can seep out a lot when it is dried, which is helpful to the taste. Moreover, due to the high temperature in the south, it is necessary to drain water as soon as possible, otherwise sausages will easily go bad.

Perforation with toothpicks for sausage filling. Generally, 5-6 small holes can be pierced separately for each sausage. You can choose to tie it after pouring, but it is best to squeeze it while using a toothpick to deflate it. Every time you fill a section, you will prick it a few times. -Sausages are punctured while being poured, which is beneficial for stuffing. After making sausages, hang them in a well-ventilated place to dry. After drying for a period of time, if bubbles are found, puncture the exhaust with a toothpick. Then turn it over again until it is dried.

Sausages are freshly poured and dried, so it is best to choose a sunny day to pour sausages. Sausages are easy to get sour on cloudy days. Like bacon, they will get full sun exposure in the first sun, but they can't be exposed continuously. It is best to dry sausages in the shade for three days, so as to give sausages time to taste and ferment, and hang them on the balcony or eaves to absorb the natural wax fragrance in the cold winter.