The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › New batch of Salumi › New batch of Salumi
Wow. This looks great!
I have also just finished a batch of salami and Chorizo. Love my results but can’t eat it all now.
I’m wondering if freezing will be bad and kill some of the flavor? Should I just vaccuum seal and freeze?
How long will it last in the fridge when it is wrapped tightly with plastic wrap?
Or any other ideas for keeping the meat?
Really excited about enjoying the meat.
Thanks for any input,