storage

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4 years 2 months ago #6780 by lostboy
storage was created by lostboy
I have recently finished making a bresaola. And have a Lomo in the works. My question is after I slice my new creations what is the best way to store it. Can I just vacume seal them and keep them long time.

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4 years 2 months ago #6781 by Jim
Replied by Jim on topic storage
If your charcuterie is finished - it lost 35-40% of its original weight, you can slice it and vacuum seal it. However I would recommend that you don't slice all of it and store as whole piece, because the slices may stick together when not separated by special "paper".
You can refrigerate the product for some time, hard to say how long because everyones meat, spices, drying conditions and storage conditions differ. Generally at least a couple of months. If you look at how Prosciutto or other dry cured meats are packaged in a supermarket, it may give you some ideas as well.

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