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How to prevent salami from overdrying over time

  • korekhov
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1 year 2 months ago #15094 by korekhov
Hello there!

While I love my salumi and charcuterie with UMAi Dry bags, I have one little problem.
Since we can't consume all of the dried and ready salami or prosciuttini, I was wondering what the best way of preventing it from keep on drying? Otherwise things get too dry and hard. Do remove the meat and/or sausage from the drybag? Do I keep it in the bag, but wrap into something else like paper or cloth?

Would much appreciate your advice!

Best regards,
Konstantin.
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1 year 2 months ago #15095 by BagLady
Hello, Konstantin.

Most customers prefer to vacuum seal the Salumi once it reaches the target weight. This way the moisture will equalize edge to edge, and the sausage will not continue to dry. If you wrap in paper or leave in UMAiDry, the meat will simply fossilize.

Dry aging geek
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2 months 19 hours ago #16007 by Andrew

BagLady wrote: Hello, Konstantin.

Most customers prefer to vacuum seal the Salumi once it reaches the target weight. This way the moisture will equalize edge to edge, and the sausage will not continue to dry. If you wrap in paper or leave in UMAiDry, the meat will simply fossilize.


I had the same question as Konstantin. If I haven't got a vacum sealer can I simply leave them in a zip lock bag or air tight container?

Thanks
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1 month 2 weeks ago #16039 by BagLady
Hello, Andrew.
First of all, sorry for the delayed response. You will get a much quicker answer on of new Help Center, umaidry.com/help.
You can certainly hold the meat at target weight in a zip lock or air tight container. The benefit of vacuum sealing is that you eliminate the small, mold-welcoming environment that these two storage options invite.
You might try putting in zip lock, then using the water immersion method to press the air out, and bring the plastic into best contact with the surface of the salumi.
Hope this helps.

Dry aging geek
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1 month 2 weeks ago #16043 by Andrew
Thanks, I'll give it a go
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