Can I dry sausages at MINUS 10 degrees outside?

The drying temperature of sausage shall not exceed 10 degree and shall not be lower than zero degree. Sausages are suitable for cooking from June 165438+ 10 to February 65438+February, and bacon is cooked around the twelfth lunar month. The lower the temperature, the better. There are no restrictions.

How to dry sausages correctly;

1. Cut the filled sausage into sections and hang it in a common place to cool, otherwise it will go bad if it is not dried in time.

2. It is a key step to further process the sausage into good segments, that is, use bamboo sticks or small needles to puncture some small holes at intervals on it, so that it is easy to dry and the grease can be controlled.

3. Sausages should be air-dried and dried in the shade. It is generally recommended to dry in a cool balcony with good ventilation. Turn over and air dry evenly every two days. Usually it can be done in a week or so. Be careful not to be too dry, or it will taste bad.

Indoor air drying is also possible, but the indoor ventilation condition is not very good, so the air drying time will be longer. Moreover, the indoor temperature is also high, which may deteriorate before it is dry. Therefore, it is best to put it in eaves, balconies and other places with good natural ventilation, but there can be no direct sunlight.

5. After drying for 2 days, when the surface moisture is slightly dry and the casing is wrinkled, use a toothpick to evenly prick the sausage surface again to help dry the moisture inside.