What is the best temperature for drying sausages?

The weather temperature of homemade sausage should not be higher than 20 degrees, and the lower the temperature, the better.

Sausages need to be kept in an extremely low temperature environment, not in a high temperature place. It's good to dry normally in winter. During the drying process, avoid getting wet by snow and rain, or the sausage will turn sour. In addition, whether it is drying or drying, we must pay attention to good ventilation. Sausages are afraid of being covered and frozen.

Sausages are usually dried for about 15 days, and the drying time depends on factors such as temperature and wind power. Don't be too dry, or it will taste bad. After the sausage is filled, it will be dried in the open air and ventilated place for 3-5 days. After drying, move to a cool and ventilated place to dry for about 10 days.

Extended data:

Nutritional components per100g sausage: energy 508kcal, protein 24. 1 g, fat 40.7g, carbohydrate1/0.2g, cholesterol 82mg, thiamine 0.48mg and riboflavin 0./kloc-0. ..

Vitamin E 1.05, calcium 14 mg, phosphorus 198 mg, potassium 453 mg, sodium 2309.2 mg, magnesium 52 mg, iron 5.8 mg, zinc 7.6 1 mg, selenium 8.77 mg and copper 0.3 mg.

Sausages can stimulate appetite, help food and increase appetite. Taboos and side effects: children, pregnant women, the elderly and people with hyperlipidemia eat less or not; People with liver and renal insufficiency are not suitable for eating.

Baidu Encyclopedia-Sausage (Dishes)