The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Perserving Capacola and Soppressata › Perserving Capacola and Soppressata
October 11, 2016 at 1:51 pm
#10606
Bob
Member
#1 will leave you open to mold and and spoilage bacteria. A week or two that way is fine.
#2 and 3 are both fine, I prefer #2 as a dry cured product can be safely stored that way indefinitely. Just package in portions that will be used in a few weeks after opening…or reseal.
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/sausages-and-food-safety/ct_index
http://usdasearch.usda.gov/search?utf8=%E2%9C%93&sc=0&query=storage+food+dry+cured&m=&affiliate=fsis&commit=Search