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Hello
I have a question I cannot find the answer to, when a dry sausage loses approximately 35 to 40 % of its water ,how do you stop the fermentation so it does not turn super hard . I went to an italian pork store and their dry sausage was firm but still gave a little when squeezed ,and made it more appealing to eat.

Thanks for any help
lou

To stop drying, I would put in a vacuum sealed bag and put it in the fridge until needed/wanted. I look to have them eaten within a year. This will also help the moisture equalize within the salami as well.

OKAY thanks NCPAUL