Storing Cooked / Cured Salami and Pepperoni

[oakville smoker]

I have a load of salami and pepperoni I made last Sunday renting part of my garage out    :-*
I still have some left over from the virgin run I did around Christmas
I have noticed significant shrinkage in both and trying to avoid that this time around

If I vac seal both and store in the fridge, will it help maintain their current hardness and size?
It was cooked to 155 and has been drying for a week now

I am even thinking I will slice all  the pepperoni, vac pac it and freeze it

Thoughts ?

[lumpy]

I vac pack all of my sticks, put in freezer and pull out of the freezer when needed..........they are needed alot ;)

Some of my salami's I hang in the garage for a few weeks and let them dry out. After a few weeks they get very hard, slice them thinly in a slicer and they taste great.

The longer they are exposed to air the dryer they get.

Lumpy

[oakville smoker]

The sticks make sense to vac pack and freeze
I think I could even rationalize pepperoni
I know the longer the salami hangs, the harder it gets which is fine
I just dont want it to go too far

Myabe I should try and vac pac a couple, put them in the fridge and see what happens for a week ?