Sun-dried sausages are a very popular delicacy in our daily lives, but the method of storage is often overlooked. Many people put dried sausages directly in the refrigerator, but this practice is very wrong. The old chef teaches you the right way to make your sausages more shelf-stable and not taste the same.
First, you need to place the sun-dried sausages in a ventilated place and let them air dry naturally. Doing so removes excess moisture and prevents the sausages from becoming moldy and spoiling during storage. At the same time, the process of air drying makes the sausages firmer and more delicious.
Then, you need to put the air-dried sausages in a well-sealed container, which will prevent the influx of air and bacteria, further extending the shelf life of the sausages. At the same time, the container should be made of a material with good air permeability, such as glass or ceramic, which will preserve the freshness of the sausage. Or vacuum pack it directly and put it in the freezer and refrigerate it.
Finally, you'll need to refrigerate the airtight container in the refrigerator. However, it should be noted that the temperature of refrigeration should not be too low, otherwise it will affect the taste and texture of the sausage. Generally speaking, it is more appropriate to control the temperature at around 4 degrees Celsius.
Sausages stored in this way not only taste more delicious, but also have a much longer shelf life. If you want to make your sausages even more delicious, you can also add some natural preservatives such as tea leaves or peppercorns to an airtight container to further extend the shelf life of the sausages. In short, the right storage method can make your sun-dried sausages more shelf-stable and not taste good, so that you can taste delicious sausages at any time.