What to do with curing products when incubating/fermenting

Air dried cured Meat Techniques

What to do with curing products when incubating/fermenting

Postby Jackfrost80 » Fri Jan 17, 2014 4:13 am

I have a coppa curing at the moment and plan on doing a salami soon but plan on incubating it in the same chamber as the coppa.
I don't want the coppa in the same chamber as the the salami during the higher temps and I don't want it drying out so my thought is that I can vacuum pack the coppa to avoid moisture loss and keep it in the fridge until I get my chamber back to idea conditions and then hang it again.
Is this a workable plan?
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Re: What to do with curing products when incubating/fermenti

Postby NCPaul » Fri Jan 17, 2014 12:24 pm

Should be fine.
Fashionably late will be stylishly hungry.
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