Dry with a heat pump dryer and dry for 3-4 hours at a temperature between 65-68 to allow the sausage to ferment and ensure the waxy flavor. Control of color development period and contraction setting period in the deceleration and drying phase, temperature control is between 50-55, humidity control is about 45%, time is 4-5 hours, the sausage gradually changes from light red to bright red, and the casing is contracted. At this time, we must pay attention to the appearance of the hard shell, and you can use the dryer settings for alternate cold and hot use.

In the fast drying stage, in order to strengthen the drying speed, the temperature should be raised to 58-60, the drying time should be controlled at 10-12 hours, the relative humidity should be controlled at about 38%, and the final humidity of the sausage should be about 17%.