The sausage just made is 2 1 20 degrees at noon. Will it be bad? Do you want to spray some white wine on the surface?

It won't break. You can spray some white wine

It's a little hot at 20℃2 1℃ at noon, so it's best to dry it in a cool and ventilated place to avoid direct sunlight, and turn it over every day to avoid heat deterioration at the discount. You can spray white wine or white vinegar on it, which is not easy to break.

Sausages are best made in the weather below 10℃, because too high temperature will be beneficial to the reproduction and growth of bacteria, which will make sausages easily contaminated by bacteria and deteriorate during drying, while low temperature will be more conducive to drying sausages.

Sausage has good drying performance.

1, the color darkens.

The color of sausage is the color of fresh meat when it was just dried, but after drying for a long time, the color of sausage will gradually fade, and finally it will become reddish brown or even black.

2. The surface becomes hard and wrinkled

The surface of freshly poured sausage is soft and full, and will become hard after drying, but it will be more elastic when pressed hard by hand, and the surface of sausage will shrink and wrinkle.

3. It smells good

The sausage just poured out will not taste, but it will smell good after drying.