Storing Smoked Salami

[pwven]

I found a nice recipe for smoked salami that I want to make shortly. My question is for how long can you store smoked salami and how must it be stored?

[Gafala]

Salami as I know it is done in a curing cabinet, a mold will develop as it cure's and the storage is not a problem. I have a curing cabinet that I made out of a small Coke refer using Pid's to control themp and humidity.

[pwven]

Salami as I know it is done in a curing cabinet, a mold will develop as it cure's and the storage is not a problem. I have a curing cabinet that I made out of a small Coke refer using Pid's to control themp and humidity.

Thanks for your reply Gafala. The salami recipe I want to make will start curing after it is made, and then cold smoked for 10 to 12 hours, and then it must hang in a cool place for minimum 5 days before it is ready to eat.
After the salami is ready to eat can I then vacuum them and keep them in the fridge to stop drying out? and how long can I keep it for? Is it better to freeze them?

[RAF128]

I wish I'd seem this sooner.   A few years ago I got a kit to make Salami and when it was done I hung it in a storage room in my basement that is cool and dry.   Checked a few weeks later and it was covered with a white mold.  Thought I'd done something wrong and it had gone bad so chucked it.  Oh well, live and learn

[Johnny]

I wish I'd seem this sooner.   A few years ago I got a kit to make Salami and when it was done I hung it in a storage room in my basement that is cool and dry.   Checked a few weeks later and it was covered with a white mold.  Thought I'd done something wrong and it had gone bad so chucked it.  Oh well, live and learn

RAF128 looks like you got rid of a perfectly good salami! White mold (penicillin nalviogen) is a harmless mold that forms on salami to help with the aging process .. much the same on cheese.

[Johnny]

Opps, never mind lol.. just read the post above from Gafala. Sorry about that ☺️☺️

[Grouperman941]

Salami as I know it is done in a curing cabinet, a mold will develop as it cure's and the storage is not a problem. I have a curing cabinet that I made out of a small Coke refer using Pid's to control themp and humidity.

Thanks for your reply Gafala. The salami recipe I want to make will start curing after it is made, and then cold smoked for 10 to 12 hours, and then it must hang in a cool place for minimum 5 days before it is ready to eat.
After the salami is ready to eat can I then vacuum them and keep them in the fridge to stop drying out? and how long can I keep it for? Is it better to freeze them?

Yes, you can vac seal and put in fridge. It will last a really long time. But if your 'cool place' is still there, you can also leave the salami hanging for a very long time.

[pwven]

Thanks for the information Grouperman941.