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Posted: **Wed Jan 28, 2009 9:34 pm**

I have been reading some of the threads on chorizo, salami etc. It all looks good and I am contemplating doing it with venison.

The question is, once dried where are they best stored and for how long.

Thanks.

Posted: **Wed Jan 28, 2009 9:50 pm**

I freeze mine

Posted: **Thu Jan 29, 2009 4:41 pm**

Vacuum pack!

Posted: **Thu Jan 29, 2009 5:06 pm**

Hangin_Salami wrote:Vacuum pack!

Ditto, in the fridge.

Posted: **Thu Jan 29, 2009 5:28 pm**

Jingzy wrote:
The question is, once dried where are they best stored and for how long.

Stomach... for eerh, about 12 hours, ish :oops:

Posted: **Sat Jan 31, 2009 11:19 pm**

Vacuum packed, then in the fridge for up to 6 months, frezer two years.

Or just keep hanging them in the aging box at the same temp/humidity they aged, and they only get better IMHO.

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Air dried sausage

Air dried sausage