13- 17 degrees, can I fill sausages?

Sausages can be filled, and the weather temperature of homemade sausages should not be higher than 20 degrees, and the lower the temperature, the better.

Sausages need to be kept in a very low temperature environment, that is, they can't be kept in a high temperature place, so they can be dried normally in winter.

Avoid getting wet by rain and snow during drying, 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 covering and freezing.

Pouring sausage to make sausage meat generally chooses pig's front leg and back leg meat, because the front leg meat is fat and the back leg meat is thin, and the two kinds of meat are ground together, which is moderately fat and thin.

But be careful not to be too broken, just cook it a little bigger than the meat. Light the prepared pot, pour in some oil, add salt, pepper, pepper powder and star anise in turn until the fragrance overflows, and then take out the pot.

Put the drained meat into the prepared basin, then add the fried seasoning, pour some soy sauce for color matching, add some soju to enhance fragrance, and then stir these materials evenly with a spatula.

Pour the meat into the intestine first. Then hang the sausage, and then punch a few holes in the sausage with a needle to let the sausage exhaust the air inside. After drying for 2 weeks, the sausage can be eaten.