Is the sausage dried in the shade or in the sun?

Sausage is a common meat food in life. There are many ways to make it, and it is rich in taste, diverse in eating methods and delicious. Many people cook sausages at home. Sausages generally need to be dried. Exposure to the sun is not recommended for this sausage. Dry in the shade will be better, not easy to break, and not too dry and hard.

Is sausage dried in the shade or dried in the sun?

If the sausage is dry, it will be fine when the temperature is low in winter. However, with the extension of drying time, the temperature will gradually increase. Once the temperature exceeds 20℃, the casing is easy to burst, which leads to a large number of microorganisms such as bacteria in the meat, leading to food spoilage. In addition, too high temperature will make the fat in sausage more greasy and affect the flavor of sausage, while lean meat is dry and hard, thus affecting the taste.

It is suggested that the filled sausage should be kept in a cool and ventilated place. In this way, the dried sausage not only tastes good, but also tastes more authentic and has more beautiful colors.

How to judge whether the sausage is dry 1, look at the color.

After enema, the color is fresh meat, but with the evaporation of water, the color of bacon will gradually deepen and become reddish brown or even black.

2. Look at this texture

The aromatic alcohol just poured out has a full texture, but it will gradually harden and even wrinkle after drying. If you press it by hand, it will be more elastic in the middle. When you make the sausage into this state of hard outside and soft inside, it means it is dry.

Step 3 smell it

The freshly cooked sausage only smells of meat. But when it dries, the oil will dry, so it smells good.

What should I pay attention to when roasting sausages? 1, no direct sunlight.

Sausages cannot be dried directly after filling. It needs to be hung in a ventilated and cool place for a few days, and it can only be placed in the sun when the water in the sausage is dry. If the sausage is directly placed in the sun, it will accelerate the precipitation of oil in the sausage, which is easy to make the sausage sour and deteriorate, and it is also easy to dry and harden the sausage.

2. Need to punch holes

After the sausage is filled, you need to poke holes in the casing with a toothpick and dry it. This can promote the water and oil in the sausage to flow out and prevent the casing from expanding. If you don't punch holes, oil and water can't be separated, which will easily lead to sausage deterioration.