Air drying conditions: 40-60 minutes at room temperature, 20-30 minutes in a toaster with air blowing function. The baking temperature is 80 degrees, and the time is 120 minutes. The baking time of equipment with poor sealing performance can be appropriately enlarged.

If the weather is fine, you only need to dry it for three or four days, and then hang it in a ventilated place for ten and a half months, and the fragrance is overflowing. (Look at the fatness of sausages. If they are too fat, you can hang up for a few more days. Generally speaking, sausages can be finished in a week.

Besides, sausages are not afraid of freezing, so there is no need to take them back to the house. Sausage has high oil content, and low-temperature drying can promote sausage drying as soon as possible. If the sausage is taken back to the house at night and hung outside during the day to prevent freezing, the temperature difference changes greatly, but the sausage will go bad.

Extended data:

Matters needing attention

1, many people will take sausages out of the room and hang them on poles to dry. In fact, this is not right, because sausages are not delicious at this time. If placed directly in the sun, it will easily lead to elongation, deterioration or mildew.

2. If the outdoor temperature is relatively high, it is easy to cause the shell to crack. At this time, it must be put in a cool place to dry, and it can be put in a warmer place after it is completely dried. When the surface wrinkles slowly, put it in the sun for half a day, and the sausage won't have too much oil.

After the sausage is cooked, you can keep it in a cool place or in the refrigerator, but in any case, you should finish the sausage as soon as possible. If it is stored for more than half a year, the sausage will go bad at this time.