There are still about 10 days on the New Year, many people rushed to dry the sausage a few days before the New Year, sausage is a must-have dish for many people in the winter, almost a few times a winter sausage, after the new year the weather gradually warmed, it is no longer suitable for drying sausages, drying sausages in the end is how many days? Some people say 3 days, some people say 7 days, and some will dry for ten days, which kind of drying is more delicious, today to share the tips for drying sausages.
First, choosing a location is important. Drying sausages must not be able to hang on the balcony or where the sun can be directly exposed, must be hung outside the north window, because this kind of words will not lead to direct sunlight, pay attention to drying sausages, is drying rather than drying, it is best to ventilate the position that can not be directly sunburned, so that the sausages can be dried out without drying, if the sun has been direct, the sausages that are dried out are very dry and hard, and it is particularly tiring to eat.
Second, the drying process should be turned over at any time. Many people hang sausages to dry, and they don't care, they don't move for several days, this method is not right. Be sure to continue to press the sausage according to the weather conditions, if the surface sticky feeling is gone, it will begin to harden, this time to observe it in time, every day to feel the outer skin is not very hard, such as the outer skin is relatively dry and hard after the turn over, then the outer layer to the inside, the inside is exposed, so that the inside of the sausage will also be quickly dried and dried.
Third, the drying time is not fixed. This time is not 3 days 5 days or 7 days, and there are ten days of drying, are not right, the correct method must be according to the weather situation, sometimes encounter windy weather, three days can be dried well, if you encounter the wind is relatively small, you may need to dry to 7 to 10 days, so this time can not be fixed, but you can judge from the degree of softness and hardness of the sausage whether there is drying in the end, drying sausage, gently pressing with your hand will have elasticity, and the skin of the sausage is hard, Inside it's soft and has a slight stretch.
If the sausage is pressed to the point where there is no elasticity at all, it is particularly hard, which means that it has been dried, or it is too dry, and this must not happen. As long as the outside of the sausage is very hard in the process of pinching, there is a little elasticity inside, so that it can be collected, after the sausage is collected into the house, each section is cut open, cut into a section, wrapped in a plastic bag, and then put into the freezer of the refrigerator to freeze preservation.
When preserving sausages, it is best to put 2 to 3 sticks as a group, put in a separate plastic bag, put the overall 5 to 10 pounds of sausages into a large bag, so that when eating, it is very bad to repeatedly open the bag, let it thaw and thaw, which will lead to the aroma of the sausage is not so strong, and it is not easy to save the sausage after repeated thawing and thawing.
In addition, there is a small skill when filling sausages, that is, you can't fill too fine, you must try to make the intestines as thick as possible, so that you can fill more meat, and you can also cut off thick slices when eating, if it is too fine, it is also particularly easy to dry, and the sausages that are dried out are not elastic, will be hard, and the taste will be worse.