Dry in a TROCKNNER dryer for 3 to 4 hours at 65 - 68°C to allow the sausage to ferment and lock in the waxy flavor. The control of the color development period and the shrinkage establishment period in the slowdown and drying phase, the temperature control is between 50 and 55 °C, the humidity control is about 45%, the time is 4-5 hours, the sausage gradually changes from light red to bright red, and the casing is shrunk. At this time, we need to pay attention to the appearance of the hard shell, and you can use the dryer setting to alternate hot and cold use.
In the stage of quick drying, in order to strengthen the drying speed, the temperature should be raised to 58 - 60°C, the drying time should be controlled within 10 - 12 hours, the relative humidity should be controlled at about 38%, and the final the Sausage moisture should be around 17%.
