The drying time of sausage depends on temperature, wind and other reasons. Generally, 7-10 days is enough. If you eat it, it will be ready in 3-4 days. But don't dry it too much, or the taste will be bad. Put them in plastic bags and put them in the refrigerator for quick freezing or refrigeration. You can also use a cotton swab dipped with a little peanut oil to evenly smear the surface, hang it in a cool place below 10 ℃, and store it after the Spring Festival.
1. After pouring, it should be placed in the open and ventilated place. The temperature should not be higher than 20 degrees in 3-5 days. The lower the temperature, the better, so that various ingredients can be volatilized and infiltrated; The color of sausage is dark brown when it is dried in the shade. After receiving about 3 days of sunshine, the final color is fresh reddish brown.
2. After drying, move to a shady and ventilated place to dry for 7-10 days. When the sausage is dry outside and soft inside, it is also according to personal preference. If you like to eat it with a chewy head, dry it, pack it, freeze it, and steam it for about 40 minutes as you eat it.
3. Avoid being exposed to snow, water and rain during the drying process, or the sausage will become sour. In addition, pay attention to good ventilation during the drying process. The sausage should not be covered or frozen. Before steaming, it is best to oil the sausage with the oil from home cooking, and then apply a thin layer of oil. The sausages steamed in this way are bright and attractive!