What weather is suitable for eating Cantonese sausage?

About one week before the winter solstice, this time is the best time to make Cantonese-style bacon sausages. Later, after the winter of the solstice, many people failed to achieve the expected results.

And now the weather is cold, the north wind blows dry, and the bacon sausage is easy to dry. Even if there is no sun, it is ok. Of course, the weather with the sun is better.

If the winter solstice ends, even with the sun, the weather is not so cold, and there is relatively more water in the air. The cured sausage is easy to get moldy and attract flies.

In fact, it is very simple to make bacon sausages, that is, the meat bought back does not need to be washed, and it is salted directly and stirred evenly. We like to use Guilin Sanhua wine and mix it well. Remember that it doesn't matter if you put too much salt, then marinate it in a basin for four or five days, then wash it with warm water and hang it in a ventilated place. Of course, it is better to have the sun, and you can bask without it.

Hang it until mid-year and you can eat it. It won't be moldy after the Spring Festival.

Sausage, commonly known as sausage, is a meat product made of meat. Sausages contain fat, protein, carbohydrates and other elements.

The edible effects of sausage mainly include:

First, replenish energy. The main material of sausage is pork leg, which is rich in nutrition and can supplement the needs of human body.

Second, appetizers, sausages taste fragrant, can stimulate appetite, increase appetite and enhance physical fitness. Third, prevent anemia. Sausage is rich in various nutrients, which can provide essential trace elements for human body and prevent anemia and other diseases.