How to dry sausages before they become round?

Sausages will be dried in the dryer before they become round. The traditional way is to blow in autumn and winter and dry with the help of sunshine. This process takes 65,438+05 days. In bad weather, sausages are easy to get moldy, so they are dried by sausage dryer. Heating with a dryer, then setting and air-drying, so that the baked sausage will have good color and good meat quality, improve the speed, save the cost and be unaffected by the weather.

Speaking of sausages, everyone must have eaten them. In southern families, sausages are usually made by themselves, while in the north, they are rarely made. Only during the Chinese New Year, do you bask in the sun and freeze in the yard. After drying, the sausage tastes more chewy. Sausages should be marinated with various seasonings, air-dried by enema and air-dried. Every process is very important. Generally speaking, it takes seven days for sausages to air dry naturally, which depends on the temperature in different places.

Drying method of sausage

Hanging sausages in the sun for exposure, the advantage of this method is that the water evaporates quickly, and the bacteria on the casing outside can be killed after strong sun exposure, which plays a very good bactericidal role. Similar to the way of air-drying beef in Tibet, just-filled sausages are laid flat in a cool place for a day, so that the meat inside the sausages can be better shaped and tasty, which will be more delicious.

The most important thing is to use as much salt as possible to pickle sausages, which will make the meat more compact, even if it is kept for a long time, it will not deteriorate, and it will force out more oil and make the taste better. When the sausage is dry, you must grasp the degree and don't overdo it. I won't bite when I'm dry.