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Sausage Dehydration
How to dry sausage?
By BAIXIN meat dehydrator
Directions :
Sausage is a meat product made from meat and condiments and is very popular all over the world. The Baixin sausage dryer can be divided into multiple drying stages to dry fresh sausages at medium and low temperatures to make the sausages drier. Dry sausage will not change any of its nutritional value. The aroma of the sausage is preserved and the taste is better. Sausage dryer is also suitable for other meat products, such as pork jerky, chicken jerky, fish jerky, salmon jerky, etc.
Hang the sausages evenly and put them in the drying room.
The first drying stage: Set the temperature to quickly rise to 60℃-65℃. The first stage is very important. The sausage needs to be sterilized at 60℃ for about 2-3 hours.
The second drying stage: the temperature is controlled at 52℃-54℃, the humidity is controlled at about 45%, and the drying time is 4-6 hours.
The third stage: Set the drying temperature to 60°C-62°C, and control the drying time to 10-12 hours. The final drying humidity of the sausage is controlled below 17%, and the drying process is over.
The third drying stage:Set the drying temperature to 60℃-65℃, the drying time is 10-12 hours, and the final humidity of the beef drying is controlled below 15%.

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