1. The freshly poured sausage should be tied into even small pieces with ropes, every 12 cm or so. The length of each piece can be less than 12 cm, but not more than 12 cm as far as possible, because the shorter the sausage, the easier it is to dry, and the better the quality of the dried sausage. When tying into small pieces, try to keep them even, so that the length of each piece is basically the same, which can ensure that the drying time is basically the same.

Don't cut the sausage into small pieces and put it in the sun to dry, but hang it in a well-ventilated shade and let it dry naturally for a day or so, so as to make the sausage shape and taste. It is best to put it in a place with good natural ventilation, such as eaves and balconies, but there can be no direct sunlight.

3. The moisture on the sausage surface is slightly dry. After the casing is wrinkled, use a steel needle to evenly prick some small holes on the sausage surface. These small holes play a great role, which can help the moisture in the sausage evaporate quickly, shorten the drying time, prevent the sausage from deteriorating and changing flavor during drying, and control the oil oozing during drying.

4, continue to dry in the shade until the sausage surface is obviously dry, you can get it to dry in the sun, but you can't expose it to the sun, so as not to affect the flavor of the sausage because of too much oil. In addition, exposure to the hot sun can easily lead to the bad taste of sausages and other adverse consequences.

5. After drying the sausage in the sun for 3 to 4 days, transfer it to a cool place with good ventilation and air dry naturally. When the dryness of sausages is suitable, they can be put away and stored.