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How do you prevent salami from drying too much?

post #1 of 9
Thread Starter 

Like the title says, my Umai soppressata has gotten to the 40%+ range of weight loss. So, how do I prevent it from drying too much and getting too hard? Any suggestions short of eating it all right away?

post #2 of 9

th_dunno-1[1].gif So I will give it a bump.

Happy smoken.

David

post #3 of 9
Cut into whatever portion you want, vac seal, and freeze. You could also vac seal and store out of light or in a fridge. I haven't had issues with degradation of the product when freezing.
post #4 of 9

Never had a problem with it getting too hard----Not even when I was young.

 

I also never had anything that lost a noticeable amount of quality from freezing, other than the one time I mistakenly froze a couple packs of smoked cheese.

 

 

Bear

post #5 of 9
Quote:
Originally Posted by Bearcarver View Post

Never had a problem with it getting too hard----Not even when I young.

Hahahhaahahahahahaha :-)
post #6 of 9
Vac seal and store in the frig. I'm enjoying a lonza stored this way for the last year and a half and it's like the day I packed it.
post #7 of 9
Thread Starter 

Thanks for the responses and advice. You guys are the best.

post #8 of 9
I freeze dried meats I don't plan to eat in 2-3 weeks. Wrapped , in the fridge will not further dry.
post #9 of 9
Thread Starter 

Thanks for the responses and advice.

Quote:
Originally Posted by atomicsmoke View Post

I freeze dried meats I don't plan to eat in 2-3 weeks. Wrapped , in the fridge will not further dry.


Thanks. I'll vac them and freeze.


Edited by chewmeister - 2/25/15 at 12:15pm
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