1. Preservation of marinated dry vegetables in a sandwich layer
First, lay 3-5 centimeters of dried pickles on the bottom of the jar, then evenly arrange sausages on top of the dried pickles, layer sausage and layer dried pickles, and then cover with a 3-5 centimeter thick dried pickles. Seal tightly with non-toxic plastic film or cover with a lid, and store in a cool, dry, and ventilated place. Dried pickles have the functions of moisture absorption, antibacterial, and insulation, and have a certain buffering and barrier effect on high temperature and humidity, allowing sausages to be stored in a good small environment for a long time.
2. Sterilization and preservation of Baijiu
Before storage, coat the sausage with Baijiu, put it in a well sealed container, cover it, and place it in a cool, dry and ventilated place. Strong liquor not only kills bacteria adsorbed on the surface of sausages, but also effectively inhibits the growth of bacteria in storage containers in a short period of time, which is beneficial for the preservation and storage of sausages without changing their flavor.
3. Preservation of fresh plant ash
When storing, lay a layer of 5-8 centimeters of fresh roasted and cooled grass ash on the bottom of a container with good sealing performance. Arrange the sausages neatly on top of the grass ash, and then cover them with grass ash. The thickness of the grass ash should exceed the surface of the sausages by 2-3 centimeters. Lay a layer of wood ash and place a layer of sausage on top, leaving a gap of 2-3 centimeters between the container wall and the sausage, and fill it with wood ash. The upper layer of sausage should be covered with 5-8 centimeters of wood ash and stored in a cool and dry place.
4. Soaking and preservation of cooked lard
Boil the pig tissue fat in a pot to obtain liquid lard, filter out the oil residue, pour it into a pottery jar, and let it cool to a viscous state. Then immerse the sausage in the lard and let it cool and solidify. Cover it tightly and place it in a cool, dry, and ventilated place.
