【 Help 】 The sausage dried for eight days has a white surface. What else can I eat?

Sausage: it refers to a kind of meat product which is made of meat as raw material, diced, supplemented by auxiliary materials, stuffed into animal casings, fermented, aged and dried. It's okay. It's just salting out. Just wash it with water before steaming. It's not mildew, it's salt precipitation. If the sausage doesn't taste bad, just wash it when you eat it.

The salt frost is sodium chloride crystal, so you can see transparent and regular particles with crystal planes after magnification, and the frost on the sausage surface is evenly and continuously distributed, so it is easy to wipe off the salt frost with a wet rag. When mildew occurs, the naked eye can see that there are round or irregular white or green colonies on the surface of sausage, which are irregularly distributed, especially at the bends and folds of sausage, which are not easy to erase. When magnified, white filaments can be seen, which are the mycelium of mold.

If it were me, I would tear off the casing first, soak it in white wine, then boil it in water twice and sterilize it at high temperature. Take a slice and taste it.

No problem, eat it as soon as possible and throw it away if it tastes a little.

Curing, baking or air drying dehydrates bacon, which makes it difficult for bacteria and fungi to grow and reproduce in the environment of water shortage and high salt content, thus prolonging the shelf life.

When baked or exposed to sunlight, protein will be inactivated due to structural changes, but this has little effect on preservation. With the prolongation of processing procedures and time, protein, fat and other substances in meat have undergone enzymatic or non-enzymatic changes, such as protein enzymolysis, Strake degradation, fat hydrolysis and oxidation, Maillard reaction and so on.

Lipids are important precursors of bacon flavor formation. In the process of bacon processing, lipids first degrade to form free fatty acids, which can be oxidized and degraded to form a series of small molecular volatile flavor substances, thus giving bacon a unique flavor. For smoked bacon, phenolic resin and other substances will be adsorbed during processing.

As for nitrite in bacon and other foods, it is produced by well water used as brine, salt used for pickling or impurities in protein after microbial metabolism.