We have had some salami made, do I freeze it straight away, do I hang it for a while, what is the best way to keep it.

Chef_rainrain1, May 31, 8:20 am

Ask to person who made it for you. There are so many ways of curing salami, some will require refrigeration others won't. I personally don't like salami that has been stored in a fridge, it is often sour.

Chef_pickles7, May 31, 10:17 am

When we get it done from the butchers after hubby has shot a deer we freeze them as we get about 15 done at once.

Chef_antoniab, May 31, 10:18 am

nice. I guess that many would take a long time to get through. If you go look on youtube you will see some that are hung in a cellar for years, temperature controlled cellars, for cheese as well. yummmm

Chef_pickles7, May 31, 10:44 am

Yeah we tried that but they grew a bad type of mould on them, not the nice white kind. I think being in the Waikato it's a bit too damp for us to hang them without some sort of gear to circulate the air and control the temp?

Chef_antoniab, May 31, 11:14 am

Thanks antoniab, that's all I need to know. we tried hanging some once, and it went hard and dry. so into the freezer it goes. They shoot deer here too, but we haven't had any made into large quantities of salami before

Chef_rainrain1, Jun 27, 8:50 pm

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