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What's the trick for quick air-drying of sausages?

1, eye-piercing, and so on sausage surface moisture slightly dry, sausage wrinkle, with steel needle on the surface of the sausage evenly pierced some small eyes, can help the sausage internal moisture volatilization, shorten the drying time. Put it in a well-ventilated place, pay attention to the weather, and the most suitable day for drying sausage is a sunny day with a temperature below 15 ℃ and a humidity below 60%. It is best to air in the north ventilated place, those with courtyard in the yard, and the balcony without courtyard.

2. If the sausage wants to air-dry quickly, it must first be tied into uniform segments with a rope; secondly, some small holes should be evenly pierced on the surface of the sausage with a toothpick; finally, the homemade sausage must be placed in a well-ventilated place. use the force of the wind to dry the sausage quickly.

3. Baking dry: dry the sausage skin and put it in a dry and ventilated place to dry.

4. Well-ventilated and self-made sausages must be air-dried in a place with excellent ventilation. If you have a yard at home, it will be faster to put it in the yard to dry. Friends who do not have a courtyard can also choose well-ventilated areas such as balconies. Use the power of the natural wind to dry the sausage quickly. In case of cloudy and rainy weather, in order to ensure that the sausage does not deteriorate, some auxiliary measures can be taken, such as using hair dryers, heaters and other equipment to speed up the drying speed.

Is sausage better to bask in the sun or dry in the shade?

1. As far as I know, sausages are better dried in the sun than in the shade: the way to dry sausages is to hang pickled sausages in a cool and ventilated place. The method of sun-dried sausage is to put the cured sausage in a sunny, ventilated and dry place. If you pursue the original texture and taste of meat, you can choose the method of drying in the shade; if the pursuit is more crispy and the taste is more important, you can choose to dry in the sun.

2. Sausages cannot bask in the sun and must be dry, because the skin of sunbathing sausages will produce oil and dry, so sausages can not bask in the sun and can only be hung in a well-ventilated place to dry. After you make your own sausage, you should hang it in a well-ventilated place to dry. If you find air bubbles, use acupuncture to exhaust. Every 12 centimeters or so into a section, ligation. Flip it again in two days. The drying time depends on the temperature, wind and other reasons.

3. Yin dryness is better. Flavor preservation: the flavor of sausage mainly comes from its internal fat and spices. In direct sunlight, the fat on the surface of the sausage may melt quickly, causing the sausage to be too greasy and the internal flavor components may be lost. Dried shade can retain the flavor of sausage more gently. Color retention: the color of the sausage is also part of its appeal.

4. Compared with keeping the meat taste and color, the meat is dried well. Keep the meat taste: when the sausage is dried in a cool and ventilated place, it will not be directly exposed to the sun, which can better maintain the humidity and taste of the meat. If the sausage is dried directly in the sun, it will cause the meat to be too dry and affect the taste. Keep the color: when sausages are dried in the sun, they may change color because of ultraviolet rays, affecting their appearance.

Sausages usually don't need to bask in the sun. Homemade sausages are usually hung in a cool and ventilated place for natural air-drying, which is best done rather than basking in the sun. For embalming, spray some spirits until the sausage is firm. During air drying, sausages should be placed in an open and ventilated environment for 3 to 5 days in the sun. It should be noted that the temperature should not exceed 20 degrees. In fact, the lower the temperature, the more conducive to the air-drying of sausages.

What are the tips for quick air-drying of sausages?

1, eye-piercing, and so on sausage surface moisture slightly dry, sausage wrinkle, with steel needle on the surface of the sausage evenly pierced some small eyes, can help the sausage internal moisture volatilization, shorten the drying time. Put it in a well-ventilated place, pay attention to the weather, and the most suitable day for drying sausage is a sunny day with a temperature below 15 ℃ and a humidity below 60%. It is best to air in the north ventilated place, those with courtyard in the yard, and the balcony without courtyard.

2. If the sausage wants to air-dry quickly, it must first be tied into uniform segments with a rope; secondly, some small holes should be evenly pierced on the surface of the sausage with a toothpick; finally, the homemade sausage must be placed in a well-ventilated place. use the force of the wind to dry the sausage quickly.

3. Baking dry: dry the sausage skin and put it in a dry and ventilated place to dry.

4. if you want to dry the sausage quickly and make sure it is of high quality, the key is to master the following tricks: the first step is to tie the sausage into even pieces with a rope. The length of each section should be controlled at about 12 cm, which should not exceed this length range. Why is the length so fixed? Because the shorter the sausage segment, the larger the area of exposure to air when drying, the faster the speed of natural drying.

5. First of all, put some small holes in the surface of the sausage with a toothpick, dry it in the shade, and then hang it in a dry and ventilated place for seven days. In winter, you can bake it with a warm wall for two hours and then bake it for another two hours until the skin is dry; in spring, summer and autumn, you can also use the sun to dry the skin.

What if I don't do the sausage all the time?

Exhaust with a needle: poke some air holes in the sausage with a needle so that it can dry better. Dry in a ventilated place: put the sausage in a ventilated place for air blowing to speed up the air circulation and make the sausage dry faster. Sausage processing area drying: put the sausage into the sausage processing place and dry.

First of all, if the sausage is not dry, we can use a needle to pierce some small holes in the sausage to facilitate air circulation, increase stomata and help the sausage to volatilize better. Proper extrusion of sausages during drying will help to improve the drying effect. Second, put the sausage in a well-ventilated place and let the wind blow through the sausage, which can speed up the evaporation of water. Then take the sausage to the sun, which can also help the sausage dry quickly.

First of all, if the sausage is not dry, we can use a needle to poke some stomata in the sausage, which can make the stomata more, so as to better dry our sausage, we can squeeze the sausage properly, the effect is more, and then we can dry it.

The reason why the sweet sausage does not dry is that if it is exposed to the sun, the oil in the sausage will flow out and it will not be easy to dry. The solution is that after making the sausage, use a toothpick to deflate the sausage and blanch a trachoma, so that the sausage will dry quickly. After making the sausage, hang it in a well-ventilated place to dry. It was found that the bubbles were discharged with acupuncture, ligated for 1 node every 12 cm or so, and flipped again two days later.