Can you put sausages in a bag for five hours and then take them out to dry in the weather of MINUS five or six degrees?

In the weather of MINUS five or six degrees, you can fill the sausage, put it in a bag for five hours, and then take it out to dry.

After making sausages, hang them in a well-ventilated place to dry. If bubbles are found, they will be removed by needling. Every 12 cm is 1 node, and ligation is performed. Turn it over again in a couple of days.

1, drying time depends on temperature, wind and other reasons. Generally, 7- 10 days is almost enough. If you eat it, it will take 3-4 days. But don't be too dry, or it will taste bad. Put in plastic bags and put in the refrigerator for quick freezing or cold storage. 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.

2. High-quality sausage is bright in color, the deteriorated or about to deteriorate sausage is yellow, and the fat is light yellow. Of course, the redder the sausage, the better. Too red means too much sodium nitrite. Sausages are generally delicious, and spoiled sausages will stink and have a sour taste.

3. The recovery rate of dried sausage is about 65%. 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.

4. Pay attention to sanitary conditions, be sure of the environment such as temperature, ventilation and sanitary conditions, and avoid the deterioration of homemade sausages; If the casing is found to be sticky and smelly, it means that it has been contaminated by microorganisms, and the homemade sausage has deteriorated and is not suitable for eating.