How to prevent salami from overdrying over time

[Andrew Duff]

quote BagLady” post=15095:

Hello, Konstantin.

Most customers prefer to vacuum seal the Salumi once it reaches the target weight. This way the moisture will equalize edge to edge, and the sausage will not continue to dry. If you wrap in paper or leave in UMAiDry, the meat will simply fossilize.

I had the same question as Konstantin. If I haven’t got a vacum sealer can I simply leave them in a zip lock bag or air tight container?

Thanks