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.
Air dried sausage
6 posts
• Page 1 of 1
Air dried sausage
by Jingzy » Wed Jan 28, 2009 9:34 pm
- Jingzy
- Registered Member
- Posts: 8
- Joined: Fri Nov 09, 2007 3:01 pm
- Location: Elgin
- Hangin_Salami
- Registered Member
- Posts: 181
- Joined: Wed Jan 09, 2008 12:19 am
- Location: Welland, Ontario
by saucisson » Thu Jan 29, 2009 5:28 pm
Stomach... for eerh, about 12 hours, ishJingzy wrote:
The question is, once dried where are they best stored and for how long.
Curing is not an exact science... So it's not a sin to bin.
Great hams, from little acorns grow...
Great hams, from little acorns grow...
-
saucisson - Site Admin
- Posts: 6851
- Joined: Sat Mar 04, 2006 8:46 pm
- Location: Oxford UK
by vinner » 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.
Or just keep hanging them in the aging box at the same temp/humidity they aged, and they only get better IMHO.
" To be the stewards of what we have been given, to reap what we sow, to enjoy the harmony of it all.
me
me
- vinner
- Registered Member
- Posts: 554
- Joined: Fri Mar 31, 2006 12:22 am
- Location: Texas
6 posts
• Page 1 of 1
Return to Recipes for cured meats
Who is online
Users browsing this forum: No registered users and 11 guests