- Joined Sep 13, 2013
Back in June of 2014, I vacuumed packed a couple extra Capicola that I had made. Laying quietly in my smokehouse fridge, I forgot about them. Here it is two years later, and while the vacuum seal is intact, and they look fresh as a new one, they're hard as a Louisville Slugger. Anyone have any experience on cured meats that old? Do I run a risk on eating and sharing?