When it s the season to eat cured meat, what should I do if it rains when it rains?

1. When the sausage is filled on a rainy day, you can temporarily store the sausage in the refrigerator, and the zero degree preservation can be stored for more than 20 days, and then take it out again to dry after the weather improves.

2. In case of continuous rainy days, you can put the sausage in a sheltered and ventilated place, such as a north-facing balcony or under the window eaves to keep it breathable, which can be dried by blowing.

3. Bake it in the oven on low heat, set the temperature to 40, and continue to dry.

4. Use an electric heating fan for drying, and many wholesale production workshops or manufacturers will choose this method.

Drying sausages, when it rains, be sure to take the sausages home, put them in a cool and ventilated place, if you put them outside, they will get wet, they must not be delicious, and then take them out to dry when the weather is good.

When it rains when drying sausages, then the sausages should be taken back to avoid mold after moisture. Or you can use something like plastic sheeting to cover it so that it doesn't get drenched.

If it's raining while you're drying sausages, you can only dry them in the aisle or on the balcony of your building, and leave the doors and windows open when the weather is nice. Otherwise, it's easy to grow hair.

When it's time to eat spicy sausages, what should I do if it rains? I think if it rains when drying sausages. You can dry the sausages under your own roof. Don't let the rain get wet. When the weather is good, you can take it out and dry it.

When it comes to the season of eating bacon sausages, when it rains, the sausages should be moved to a sheltered and ventilated place, so that they can ensure that they will not become mildewy.

If we dry sausages, we should check the weather forecast, and don't make sausages when it is raining, it is easy to get moldy! So, if it's really unlucky, you can only put it in the house and turn on the air conditioner!

When it comes to the season of eating spicy food, if it rains when drying sausages, then the sausages can still be air-dried only by slowly smoking them over charcoal fire.

You can temporarily freeze the sausages in the freezer and wait for the weather to clear before continuing to dry them.

If you really can't do it, you can only get the sausages or meat back first. Put it in the house and steam it in this pot, so that at least it won't break. Or you can dry it a bit.

If you see that it is raining, you don't put it away quickly, so that you can dry the sausage in a cool place, so you can quickly receive it when it rains.

When it rains, you can dry the sausage with a clean hot towel, put it in a well-ventilated place, and take it out to dry when the weather is good. On rainy days, sausages that have not been dried may turn sour.

When it rains, you can wipe the sausages with a clean hot towel, put them in a well-ventilated place, and take them out to dry when the weather is good.

After making the sausages yourself, you should hang them in a well-ventilated place to dry.

The drying time depends on the temperature, wind and other reasons. Generally, 7-10 days is about the same. But don't dry it too much, or it will taste bad.

After drying, the sausages are packed in plastic bags and put in the refrigerator for quick freezing or refrigeration, or you can use a cotton swab dipped in a little peanut oil to evenly coat the surface, hang it in a cool place below 10, and it can be stored until after the Spring Festival. 、

After purchasing lap-mei, store it properly in the refrigerator at 4°C and consume it as soon as possible. During the cooking process, if you find that the cured meat has a phenomenon such as flower heart, and it emits a peculiar smell such as sourness and hala flavor, please do not continue to eat.

In most cases, sausages cannot be hung on the bowl noodles for drying on rainy days, and it is best to hang them in a ventilated and dry place at home to dry them to avoid sausages from deteriorating and spoiling when wet. Let's take a closer look!

Sausages can not be dried outside on rainy days, however, they can be hung in a dry and ventilated place at home to air dry.

Sausages can also be air-dried naturally, and they can be kept for a long time after air drying. It doesn't have to be in the sun all the time.

After the sausage is done, it should be air-dried, not sun-dried, because the sausage drying will make the sausage dry too quickly, and it is too late to have the necessary biochemical reaction; Second, it will cause the sausage to be oily and sticky, and it may also cause the sausage to taste bad, moldy, and deteriorate.

Fill the sausage and hang it in a ventilated place to air dry for about half a month, and pinch it with your fingers to try not to deform obviously. It should not be exposed to the sun, otherwise the fat meat should be oily and flavorful, and the lean meat should be darkened.

Sausages are the most avoid rain, and they are easy to mold and deteriorate when they are exposed to rain, so they can't hang sausages outdoors on rainy days.

On rainy days, sausages that have not been dried may turn sour. You can temporarily put the sausage in the refrigerator and re-dry it when the weather is right. It can also be placed at home and hung in a ventilated place, but do not get wet with rain, and it will get moldy if it gets wet.

The most suitable day for drying sausages is a sunny day when the temperature is below 15, and the humidity is below 60%, and it is best to dry in a ventilated place in the north. However, do not let the sun shine directly on the surface of the sausage, as it will stink if the temperature is too high.

1. After the sausage is filled, put it in an open-air ventilated place and dry it for 3-5 days (the temperature shall not be higher than 20 degrees, the lower the temperature, the better), so that all kinds of ingredients can be volatilized and penetrated; (The sausage is dark brown when dried in the shade, and it receives about 3 days of sunlight, and the color is fresh reddish-brown at the end).

2. After drying, move to a shaded and ventilated place to dry for 7-10 days, and when the sausage is dry on the outside and soft on the inside (this is also according to personal preference, if you like to eat chewy, dry it), pack and freeze it and put it away, and steam it with food (steaming for about 40 minutes).

Note: Avoid drenching snow and rain during the drying process, otherwise the sausages will become sour. In addition, whether it is in the process of drying or drying, we must pay attention to good ventilation, and the sausage is not afraid of freezing.

Before steaming, it is best to oil the sausages, use the oil from the stir-fry at home, and put a thin layer on them, so that the steamed sausages are bright and attractive.

Sausages that are not dry are most afraid of moisture and are prone to mold.

If you have a freezer, you can put it in and freeze it first, and then take it out to dry when the weather is good.

If you don't have a freezer, you can dry the sausages in a dry and ventilated house.

Sausages that haven't been dried may turn sour. The sausages can be temporarily stored in the refrigerator and re-dried when the weather is suitable. Put it at home and hang it in a ventilated place, but be careful not to get wet with rain, and if it gets wet, it will get moldy.

If the sausage is raining, you can dry the sausage with a clean hot towel, put it in a well-ventilated place, and take it out to dry when the weather is good. The temperature at which lap-mei is stored is very important.

The most important day to dry sausages is a sunny day with a temperature below 15 and a humidity below 60%, and it is best to dry them in a ventilated place in the north. However, do not let the sun shine directly on the surface of the sausage, as the sausage will stink if the temperature is too high.

Take it back to your home, separate it to dry, blow it dry with a fan, and continue drying it the next day.

Put it at home and hang it in a ventilated place, but don't get it rained, and it will get moldy if it gets wet.

It can be baked over a wood or stove fire to evaporate the moisture.

In most cases, it is possible to make sausages on rainy days, however, it must not be wet, and the sausages should be dried in a dry and ventilated place. Let's take a closer look!

If you put it in a ventilated place, it won't break. Sausages will not go bad if they are left to dry in the room on rainy days.

Hang on the wall of the closed balcony. The main thing is to have a ventilated, dry environment. It doesn't matter if it's rainy, of course it's better if it's sunny.

It is best to use air drying or shade drying to make a good sausage, so that it tastes sweet and delicious.

If the sausage is dried in the room on a rainy day, there will definitely be air flow in the room, and there will also be wind blowing, so it is also OK to use drying.

It is best to have a certain ventilation room to dry is the best, this air-dried sausage, the taste is particularly sweet and delicious.

It is best not to fill the sausage on rainy days, which may affect the quality of the sausage.

Rain, snow, high air humidity, so that the intestinal body moisture is too large, it will soon deteriorate, do enema is best to look at the weather forecast, choose the next 3-5 days when the weather is good.

Note: Avoid drenching snow and rain during the drying process, otherwise the sausage will become sour. In addition, whether it is in the process of drying or drying, we must pay attention to good ventilation, and the sausage is not afraid of freezing.

Before steaming, it is best to oil the sausage, use the oil from the fried vegetables at home, and put a thin layer on it, so that the steamed sausage is bright and attractive.

Winter is the best season for homemade bacon and sausages, and the cured meat made by yourself is clean and hygienic, and you can rest assured that you can eat it. As the saying goes: the winter solstice is as big as the year! The customs that have not changed to this day are the marinated fish, marinated meat, and sausages!

Sausages are the "necessities" of the Chinese New Year, and every year from November to January, it is the time for citizens to fill sausages and make bacon, "as if there is no sausage bacon, it is not considered the New Year." "Recently, I've heard that it's snowing in some areas, so it's okay to stuff sausages now! You can choose according to the temperature of each place, if the temperature is too high, just wait!

You can use front leg meat to make sausages, you can also use hind leg meat, sausages made with front leg meat are more tender, and sausages made from hind leg meat are more fragrant. However, since there are more tendons in the front leg meat, it is a bit troublesome to remove all the tendons when making it. Therefore, most people will choose hind leg meat to make sausages.

Some people also like to make sausages with front groove meat, because this part of the meat is both fat and thin, and the meat is relatively tender. However, please keep in mind that the front groove meat is also called pork neck meat, which is the place where the pig is injected, and if you plan to use the front groove meat, you must carefully observe whether there is any abnormality. If you don't know how to recognize, it is recommended to give up.

On rainy days, the sausage can be placed in a cool and ventilated place, and will not let the rain to dry, or the sausage can be temporarily sealed, and the Jidong brother can be refrigerated and stored, and then take it out and dry it again after the weather is suitable. Fill the sausage and hang it in a ventilated place, and the air-drying time is usually about half a month, and pinch and tremble with your fingers to try not to deform obviously. It should not be exposed to the sun, otherwise the fat meat will become oily and the flavor will be bright, and the color of the lean meat will be deepened.

On rainy days, sausages can be placed in a cool and ventilated place that will not be exposed to rain, or they can be temporarily sealed, refrigerated and stored, and taken out to dry again after the weather is suitable. Fill the sausage and hang it in a ventilated place, and the air-drying time is usually about half a month, and pinch it with your fingers to try not to be obviously deformed. Do not expose to the sun, otherwise the fat will be oily and flavorful, and the lean meat will deepen in color.