Ok, so this is probably a dumb question, but 1) this is my first time and 2) trying to avoid throwing away hard work!
So, it looks like I'm going to have one of the Lonzino done in about a week or so. Obviously I'm going to cut into it...but then what? Can I just hang the meat back in the chamber with the cut end open? I figure I can, just want to check. I suppose I can slice and vacuseal, but I think I'd rather keep the meat intact. Should I do anything special to prevent excessive drying of the cut end?
Any suggestions/experience appreciated!
Storing dry cured meats
Ir you are happy with the texture, remove casing , vac seal and refrigerate. It will keep for at least a year that way. The flavor will continue to improve and the moisture will even out if the edges were dryer that the center.
If you wish to continue drying, just rehang in chamber. The cut end will dry out and you will loose a slice or two, but it will be fine.
If you wish to continue drying, just rehang in chamber. The cut end will dry out and you will loose a slice or two, but it will be fine.
I have Genoa salami I had made and finished up about 3 months and then froze it. I took one stick out and thawed it out and is great, I would like to have it a little drier can I just hang it back up in my cure chamber at 55F and 80% humidity and let it hang some more or would that be a bad thing after it being frozen the last 3 months ?
Won't hurt trying, you really have nothing to lose. But on an aside note, there is absolutely no need to freeze salami once you vaccuum seal it. You can keep it in the fridge for a year and longer without any issues. I recently opened and sliced a piece that I had in the fridge for 3 years and it the taste was downright excellent!
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sherryamber
- Newbie
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- Joined: Mon Feb 25, 2019 03:14
Re: Storing dry cured meats
just remove the casing, and a vacuum seal is what you need to do and put it in the refrigerated. It can help you to keep it for a long time.
