Made some smoked beer salami about 9 days ago. It was a kit from Cabelas and it turned out fairly good. I cut it in chunks and vacuum sealed it about two days after I made it. Now it's a bit more than a week old and I am finding that there is liquid on the outside of the casing and it has turned a bit dry. Still very edible but obviously dryer. I am wondering if maybe I vac sealed it too tight and it is drawing the moisture out. What do you guys think?
I don't know but I sure want to see what the experts have to say about it. :)
No expert by anymeans but I have squeezed moisture out of things I vac packed before. To avoid I either freeze it first then vac pack, Use the foodsaver attachement and vac seal in a mason jar, or put into a container like a tupperware dish and vac pack that.
Since I started doing that no problems.
Steven
PS. If you freeze it then vac be sure to cut a slit in the bag BEFORE you defrost or your back to square 1