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I have seen a variety of opinions offered on this so I figured this would be a good place to ask:

What is the best way to store dry cured meat that I have made once it comes out of the curing chamber?

I vacuum pack to prevent additional drying. In the past I used to put sopressata in tins with lard or veg oil but found it too messy.

Once it's vacuum sealed, what sort of a difference does freezing make vs just refrigeration?

jaymo wrote:Once it's vacuum sealed, what sort of a difference does freezing make vs just refrigeration?

Freezing ends the maturing/flavour building ----- placing in the refrigerator is the opposite builds the flavour profile and matures

Is there a storage limitation if put into the refrigerator? In the past I wrap the salami like I do Venison, in cling wrap, then again in freezer paper, if that makes a difference.

montanaSalami wrote:Is there a storage limitation if put into the refrigerator?

To this date .... not that I have found

In the past I wrap the salami like I do Venison, in cling wrap, then again in freezer paper, if that makes a difference.

If you are using cling wrap or any such types of variants you are doing yourself a disservice as all these tend and will make things sweat

The best way to store in a fridge for short as well as very extended periods is to vacuum pack

Shelf life in a fridge vacuum packed (with a tight vacuum) is 5 years plus -- I have things in my fridge right now along these lines

I have venison and beef wrapped in cling wrap then freezer wrapped for over 4 years that is still good (in the freezer). I'm going to wrap the same way, and put in the fridge for a few months then move to the deep freezer till I get around to eating it. Several months in the fridge should be plenty of time to bring out any additional flavors.