2. After the sausage is completely air-dried, it can be hung in a cool, dry and insolated place. But when it gets hot, we should always check whether the sausages are dry enough. If the sausage surface is oily and sticky, it means that the weather is too hot and the sausage must be kept in the refrigerator. This method only applies to the south, and the north is very dry. It is absolutely impossible to hang sausages directly. If you hang them outside, they will become dry wood. Avoid snow and rain during hanging, or the sausage will be sour. This method is affected by temperature, and it has a short storage time and is prone to mildew.
3. After the sausage is air-dried, put it in a jar with a bamboo frame at the bottom. Sprinkle some white wine on each layer of sausage. Cover and seal the gap with kraft paper, so as not to leak. Then put the cylinder in a cool place, away from high temperature and rain. In this way, the sausage can be kept for half a year, and the taste will not change after opening the can.
4. When storing, first spread 5-8cm freshly baked and cooled plant ash on the bottom of the container with good sealing performance, arrange the sausages neatly on the plant ash, and then cover the plant ash. The thickness of the plant ash should exceed the surface of the sausages by 2-3cm. For every layer of plant ash, put a layer of sausage. There should be a gap of 2-3cm between the container wall and the sausage, and it should be filled with plant ash. The top sausage should be covered with 5-8 cm plant ash, covered and stored in a cool and dry place. Sausages can be preserved for more than half a year in this way.