Salami newbie question

[BriCan]

Don't you think that vacuum packing makes them mushy? (Especially the casings?)

No

What give you that idea??

[grisell]

When I used to store salami in a sealed bag, they went bad in a week or so. Mushy and smelled of ammonia. I have also noticed that traditional salami is never(?) sold vac-packed, but either without any packing or sliced and packed in a modified atmosphere.

But, I don't know(?)

[BriCan]

When I used to store salami in a sealed bag, they went bad in a week or so.

I am not being funny, but can you explain what you mean by a sealed bag?

Mushy and smelled of ammonia.

Turning sour.

I have also noticed that traditional salami is never(?) sold vac-packed, but either without any packing or sliced and packed in a modified atmosphere.

But, I don't know(?)

The trend is to vac-pack due to point of sale (in a lot of places) heath regs say consumers are not allowed to handle until they have bought it. Who knows where their hands have been?

Vac-pack commercial units pull to the limit 99.9999999% home use ones are not in that league.

[Darius]

No one has answered my question yet. Once they are vac-packed, what is the storage environment? Room temp, refrigerated storage, freezer storage?

[grisell]

When I used to store salami in a sealed bag, they went bad in a week or so.

I am not being funny, but can you explain what you mean by a sealed bag?

[---]

Either a plastic bag or vac-ed with a cheap household vac-ing machine.

[wheels]

No one has answered my question yet. Once they are vac-packed, what is the storage environment? Room temp, refrigerated storage, freezer storage?

They should be stored refrigerated if they are vac-packed.

Phil

[Darius]

Thanks... refrigerated but not frozen?

[BriCan]

Thanks... refrigerated but not frozen?

I have frozen for customer, trick is to have a sharp freezer and when thawing do it very slowly but as Wheels said refrigerated is by far the best.

[Yannis]

When I used to store salami in a sealed bag, they went bad in a week or so. Mushy and smelled of ammonia. I have also noticed that traditional salami is never(?) sold vac-packed, but either without any packing or sliced and packed in a modified atmosphere.

But, I don't know(?)

This is exactly what happened to a few saucisson sec from my last batch, they became mushy and smell ammonia after a couple of weeks being vac packed and stored at 4C. Is there any way to recover them ?