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I have also heard the oily surface described as slimy. Vac sealing compresses the sausage and squeezes out some of the fatty oils. It will also help to soften the dry rim that you can get with UMai process of fast drying the sausage…if left for a month or so vac sealed in the fridge. After vac sealing just wipe with a paper towel. If you then store it in the fridge till consumed in a regular baggie or plastic wrap without the greasy surface returning.
I have vac sealed many different types of salamis and they all have an oily surface after storing vac sealed.
Beware of Pepperoni, the paprika in the oils will dye your hands orange :laugh: