New to this! Storage question

Tips and tecniques on dryng drying, curing etc.

New to this! Storage question

Postby daveiom » Thu Jul 05, 2012 10:58 am

Just a quick question about storage.

I have recently acquired these three cured sausages, Venison, Duck and Wild Boar.
Image

I was just wondering how am i best storing them? Hung up? Cupboard? Air tight container as per the wifes request??!!??

Also does storage change when i have started on one of them?

Thanks

Dave
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Postby larry » Thu Jul 05, 2012 7:08 pm

I usually put my cured sausages in a sealed plastic bag with a piece of paper towel in it to regulate moisture. If they are different flavors, I would use separate bags for each. You can also wrap them in butcher paper which lets them breathe more. Others here can talk about leaving them out at room temp., but I haven't tried that. If you leave them in the refrigerator for months, they will get drier and harder, but they remain edible. I usually don't have them around for that long, since they get eaten.
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Postby daveiom » Fri Jul 06, 2012 8:25 am

Thanks larry, so in plastic bags in the fridge or at room temp?
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Postby larry » Fri Jul 06, 2012 2:56 pm

I use the fridge. In summer, my kitchen can get above 80F, and I don't want the fat to melt.
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Postby the chorizo kid » Sat Jul 07, 2012 11:33 am

i suggest you use vacuum sealing for long term refrigerator storage [i have stored sausage/smokedmeat this way for a year with no problem]. for your question, i think this is the best solution. also the easiest.
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