Long term storage (+6 months)

[Charles]

quote Trebor” post=7694:

What did you make? If its a salami or dry cured product there is no need to freeze…just vac seal and refrigerate…the flavor actually improves. :cheer:

I confirm that it improves !! My 1st lonzino is vac sealed for 7 weeks now and it is a lot better than it was when I removed it from the bag. Very happy !!

In my mind now, there are 3 main steps to the complete process :

1- Dry cure
2- Umai bag to reach the desired weight loss
3- Vac seal to improve and taste from time to time to enjoy the improvement !! 🙂