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