The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › storage › storage
May 7, 2015 at 2:12 pm
#9202
Member
If your charcuterie is finished – it lost 35-40% of its original weight, you can slice it and vacuum seal it. However I would recommend that you don’t slice all of it and store as whole piece, because the slices may stick together when not separated by special “paper”.
You can refrigerate the product for some time, hard to say how long because everyones meat, spices, drying conditions and storage conditions differ. Generally at least a couple of months. If you look at how Prosciutto or other dry cured meats are packaged in a supermarket, it may give you some ideas as well.