Can we make sausage after the winter solstice when the temperature is 25 degrees?

The winter solstice solar term is the fourth solar term in winter. It is also a solar term in December at the end of the year. It is also a more meaningful solar term. During the winter solstice, people in many places will make pickles during the winter solstice. Sausage and bacon are then dried in the sun. If the temperature is higher than 20 degrees after the winter solstice, it is generally not suitable for making sausage and bacon.

Can we make sausage when the temperature is 25 degrees after the winter solstice?

It is not suitable for making sausage because the temperature is a bit too high.

The ambient temperature for making sausages should not exceed 20 degrees Celsius, because sausages are dried for a long time. If the temperature is too high, bacteria will easily breed in the sausage during the drying process, causing mildew, sourness, deterioration, etc. In addition, high temperature will accelerate the evaporation of water in the sausage. If the temperature is too high, the cured sausage will taste dry and hard, and the taste will not be very good. Therefore, when making sausages, try to choose a time when the temperature is below 20°C.

After filling the sausages, they need to be hung in a cool, dry and ventilated place to dry. Places such as windows and under eaves are good choices. Sausages are generally dried for 7-10 days until the color of the sausage changes from fresh meat to reddish brown. The sausage has a certain hardness and a slightly wrinkled surface. Pinch it with your hands and it will be dry on the outside and soft on the inside. It's rubbery, which is a sign that the sausage is dry. And the sausage will only have a meaty flavor until it's dried. After drying, it has a strong flavor and is very fragrant.

Can bacon be dried when the temperature is higher than 20 degrees after the winter solstice?

Not suitable.

Bacon also cures based on temperature. Generally speaking, bacon is best cured below 10°C. The climate varies from place to place. It can be pickled in advance in a cold place and then pickled in a less cold place. Therefore, in some places, bacon can be marinated in light snow, and in some places, it can be marinated after the winter solstice. If you want to cure bacon, you should consider the local climate conditions. Can start when the temperature is below 10 degrees Celsius. Here are the average temperatures. The maximum temperature cannot exceed ten degrees.

After the winter solstice, the cured meat needs to be marinated for 7 days and dried in the sun. Every year during the twelfth lunar month (around January in the Gregorian calendar), you can marinate meat. After marinating, take it out to bask in the sun. In addition, it is best to turn it once a day to observe the condition of the marinated meat.

When is the best time to make bacon and sausages

The best time to make bacon and sausages in rural areas is the twelfth lunar month. Since the weather in the twelfth lunar month is very cold and the temperature is very low, bacon and sausages are not easy to deteriorate or become moldy in the natural environment, and have a pure taste. In addition, after being smoked with firewood, the aroma is overflowing and the taste is more authentic. It is the best food in the countryside.

The prepared bacon and sausages cannot be seen when hanging at home. The inner surface contains a lot of moisture and is not air dried. If the temperature is high, mold will form and the quality will decrease. Therefore, these non-dried bacon and sausages must be disposed of immediately. Otherwise, it may become moldy and go bad if dried in the sun in the first month after the Chinese New Year. Because, in the first month of the year, the solar term is already spring. As the temperature rises day by day, the number and activity of mold spores in the air gradually increases. Wet bacon and sausages will become moldy at the right temperature, affecting their taste and quality. Therefore, farmers usually take advantage of the sunny and windy days in the twelfth lunar month to dry bacon and sausages as quickly as possible while taking advantage of the low temperature for easy storage.