I've just had a call from the butcher to say that my next batch of salami is ready to collect, around 20kg of it
Typically I cut them into thirds, and vacuum pack them so that they don't smoke taint everything else in the freezer, and then freeze them. I have never dry stored salami before, but had a chat to the butcher when I dropped the meat off and he said that provided they are kept cool and dry, they will last indefinitely, but will progressively get more and more dehydrated and therefore harder.
I have an acre of bush next to the house and was thinking that maybe a meat safe might be the go??
What do you guys do to store your salami?