The storage method of sausages is as follows:
1. Room temperature storage method
Storing sausages in a well ventilated, dry, and dark environment can last for about 5 months. However, it should be noted that as the temperature rises, the cured sausage may gradually spoil, turn yellow in color, and deteriorate in taste. It is recommended to consume it as soon as possible.
2. Cryopreservation method
Cut the sausage into appropriate lengths, wrap it tightly in a plastic bag or cling film to reduce air contact, and then store it in the freezer for more than 6 months. But frozen sausages may have a slightly worse taste and are not easy to cook, so they need to be thawed before consumption.
Vacuum packaging and then freezing can also be used to more effectively extend the shelf life of cured sausages, even up to one year.
3. Other preservation methods
Jar preservation method: cut the sausage into small pieces, smear it with high Baijiu, put it into a clean and dry jar, and seal the jar mouth for preservation.
Oil immersed preservation method: After cleaning and drying the cured sausage, use edible oil to brush it on the surface to form a protective film, then wrap it with cling film and sealed plastic bag, and store it in the refrigerator for refrigeration.
Canning preservation method: wipe the sausage clean and dry it in the air, roll it with high level Baijiu once, put it into the jar, pour in a small amount of Baijiu, seal the lid and store it in a cool and ventilated place.
By using the above methods, it is possible to effectively preserve cured sausages and extend their shelf life.