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
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Air dried sausage
by Jingzy » Wed Jan 28, 2009 9:34 pm
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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...
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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.
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