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8-way short handle (20.00kg) air-dried
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CN¥ 23.75 | 9301 handle available |
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8-way middle handle (do 20.00kg) air-drying class
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CN¥ 32.5 | 9985 handle available |
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8-way long handle (do 20.00kg) air-drying class
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CN¥ 40.0 | 9793 handle available |
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8-way short handle (40.00kg) air-dried
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CN¥ 43.11 | 9973 handle available |
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8-way middle handle (do 40.00kg) air-drying class
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CN¥ 63.75 | 9996 handle available |
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8-way long handle (do 40.00kg) air-drying class
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CN¥ 78.75 | 9847 handle available |
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8-way long handle (cooking)
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CN¥ 91.25 | 9969 handle available |
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Packaging information
CTN Size: 80 × 40 × 50 cm
G.W./CTN:28 kg
QTY/CTN:600 handle/carton
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Sausages that have been filled should be hung in a shady and well-ventilated place for more than two hours until the skin dries. Then, they should be placed in cold water.
Cook the sausages for 3-5 minutes, open the lid, use a sterilized needle or a toothpick to pierce holes in the sausages to release air, then...
A hole is waiting for the sausage to cool down, and then it can be frozen in the refrigerator for storage. Before eating, it is solved.
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