Author Topic: Delay the drying process? (Read 4402 times)

Geraint · « **on:** March 24, 2014, 11:42:13 am »

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..

Eve · « **Reply #1 on:** March 30, 2014, 08:48:23 pm »

We cover the exposed meat of our air dried hams with lard to stop it from drying out, so yes, I suppose that would work. The salami's would still dry but much more slowly.

shygirl · « **Reply #2 on:** March 30, 2014, 08:51:17 pm »

I havent made salami but I would think shrink wrap would prevent moisture loss.

Geraint · « **Reply #3 on:** March 31, 2014, 11:20:14 am »

Thanks that's a great help to hear that in theory it should work..
Cheeers

cloddopper · « **Reply #4 on:** April 09, 2014, 12:17:57 pm »

I'd use a heat sealing vac pack bag for if you look at the salami stick lunch bite type snacks in the shops they are in Mylar vac pack sleeves . the one I 'm looking at has a 6 month best before date .

I suspect that you could also drop vac packed sealed packs of salami in the deep freezer to extend the BBF date by another four or five months .

Geraint · « **Reply #5 on:** April 10, 2014, 02:36:45 pm »

Good Idea Cloddopper, I have always thought those vac pack machines would be a handy piece of kit. Sadly I haven't got one, I'll have to put it on my bucket list for when I win the lottery

In the meantime I've settled for wax paper after finding this video after an internet search instead of having to cover them salami in lard, as fun as it would have been!
http://www.creminelli.com/storing-salami/