Can you make sausages in 29 degrees?

The weather temperature of homemade sausage should not be higher than 20 degrees, and the lower the temperature, the better.

Sausages need to be kept in an extremely low temperature environment, not in a high temperature place. It's good to dry normally in winter. During the drying process, avoid getting wet by snow and rain, or the sausage will turn sour. In addition, whether it is drying or drying, we must pay attention to good ventilation. Sausages are afraid of being covered and frozen.

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Homemade sausages can be dried for a week before eating. Refrigeration can help sausages to dry thoroughly, and it will also have many benefits to avoid sausage deterioration. Generally, it is almost 7- 10 days. If you eat it, it will take 3-4 days. But don't be too dry, or it will taste bad.

Air-dried, packed in plastic bags, and frozen or refrigerated in the refrigerator. You can also dip a cotton swab in a little peanut oil and smear it evenly on the surface, and hang it in a cool place below 10℃, which can be stored until after the Spring Festival.

The recovery rate of dried sausage is about 65%, and the lean meat of dried sausage is difficult to pinch, and the casing will shrink and wrinkle. Sausages that do not shrink, wrinkle and feel soft are of poor quality. Sausages should not be stored for too long, otherwise they will become moldy. Mildew sausages are easily contaminated by highly toxic botulinum, causing food poisoning.