Search Results for 'proper storage of aged sopressata'

[Dave]

Thank you for the quick response, I’m new to the forum and I have much to learn about this new hobby. So far, so good, having lots-o-fun! BTW, it tastes wonderful and I look forward to ever more curing projects.

Best
D

[Jim]

Its hard to stamp an expiration date on sausage that is made in a home. Having said that the finished soppressata should be stored in the fridge in either a Foodsaver bag or a paper bag – everyone has their preference. The drier the sausage the longer it will last, properly cured and dried salami should last a couple of months at least. If you keep the sausage in UMAi Dry they will continue to dry and get harder and will have a longer shelf life.

[Dave]

Once the sopressata has aged properly (it has and it’s very tasty indeed), should I take all of them out of the UMAi bags and store them (until such time that we eat them all) some other way, or rather, leave them in the UMAi bags in the fridge just as they are, just as they have been throughout the aging process? Also, how long will the sopressata keep before going bad?

Thanks
D