Can I make sausages at 4 degrees?

Sausages are usually cooked in winter, which means that they can be cooked between 0 and 10. The temperature of homemade sausage should not be higher than 20 degrees, and the lower the temperature, the better.

Sausages need to be kept at very low temperature, not at high temperature. It would be nice to bask in the sun normally in winter. In the process of drying, avoid getting wet by rain and snow, otherwise 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.

What is the best air-drying temperature for sausages?

The most suitable temperature for air-dried sausage is two to three degrees Celsius every day, and the filled sausage will not deteriorate because of the high and low temperature. Squeeze the filled sausage in sections, ventilate it with a pinhole when squeezing (don't break the sausage when squeezing meat), then tie it tightly with a thin thread, and hang it in a cool and ventilated place for a week before drying (the sun is gentle in winter).

Sausage is a kind of meat product with China characteristics, which is made of meat, diced, supplemented by auxiliary materials, poured into animal casings, fermented, aged and dried. It is the largest variety of meat products in China. Sausage refers to the "enema method" in which meat is used as raw material, diced, added with auxiliary materials and poured into animal casings for fermentation. It only appeared in the Book of Qi Yaomin in the Northern Wei Dynasty, and its method spread.