Hi Everyone
We have quite a bit of salami hanging safely in the garage now and I'm glad it has all cured nicely. The problem we have now is that we can only eat so much of it and would like it to keep longer into the year without continuing to dry out and get really hard, last year the skins of some of the salamis was hard to peel off.
Just a thought but would we be able to cover the salamis in lard or fat to prevent them drying out?
Has anyone tried this?
Thanks in advance..