How to Dry Sausages
1. Preheating stage: After the sausage is put into the drying room, it needs to be preheated first, so as to achieve the requirement of keeping the color and taste of the sausage unchanged. The preheating time is about two hours, and the temperature rises rapidly to 64-70°C.
2. Drying stage: The temperature is controlled at 60-65°C, and the drying time is about 3 hours. At this stage, the sausage casing begins to shrink, and the color gradually changes from light red to bright red.
3. Finishing stage: The temperature is controlled at 55-60°C, and the drying time is about 5 hours. This stage is to consolidate the drying quality of the sausage, and the drying is completed.
