I bought sausages for about 17 days. They are very weak. Other people's food tastes terrible. I dried it in the kitchen.

For example, hanging on the windowsill of the kitchen, and your kitchen should be in a dark place, pay attention to the wind, and it is also a problem to put sausages for half a month. The schedule should be well controlled, preferably 5-6 days. I think it's because I saw my mother start filling sausages during the Spring Festival, and there are 7-8 days before the Spring Festival.