Dry Cured Salami, Bresaola Long Storage

james barlow · Post by **james barlow** » Sun Apr 21, 2013 21:25

What is the best way to long term store dry cured salamis, bresaolas, landjaeger etc that have been inoculated with Mold-600 and are coated well with mold?
I don't want to keep them hung because they'll dry out too much when I have the moisture content just right.
I'm trying vacuum sealing them and storing at approx 38 dg.
I'd like to store them as long as possible. 6 mo? 8 mo?
When would they start to degrade?

TSMODIE · Post by **TSMODIE** » Thu Apr 25, 2013 22:07

when my dry cured product are finished, I peel the casing off, and wash them with vinegar, then vacuum pack them and store them in the refrigerator, i have pepperoni that is 4 month old that still is great if its vacuum packed,Tim