what is a food dehydrator |

Grilled sausage is a great way to preserve meat, but it also adds new texture and consistency.It can replenish the moisture of the soup well, and it does a good job on its own if you are planning a long hike.The process of dry sausage is actually dehydration--Remove excess liquid from the meat.Dehydration can be carried out in the oven or in the dehydrator.Testing the method you use can hold the temperature for a long time, because the temperature drop will increase the chances of bacterial survival in sausages, especially if the meat is hunted in the supermarket and not purchased.
Preheat the oven or dehydrator to 145 degrees Fahrenheit a day in advance.Keep it for 8 hours and test the temperature regularly with a cooking thermometer.If it loses heat, don't use it to dehydrate the meat.It won't kill potential salmonella or other bacteria in your meat.If your device keeps the temperature, please proceed to the next step.
Put the sausage on the cutting board.Cut into 1/4-inch strips.
Preheat the oven or dehydrator to 145 degrees F.When the oven or dehydrator reaches the right temperature, place the sausage strip on the shelf or Batten.
Dehydrate the sausage for 4 to 10 hours and check regularly.When the sausage is soft but not crispy, it is ready.
Put the sausage in a plastic bag or glass jar and open it.Let it continue to dry for 24 hours before sealing.