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Search found 2 matches
Search found 2 matches • Page 1 of 1
- Mon Aug 11, 2014 04:23
- Forum: Dry Cured Meats and Sausages
- Topic: Drying and storage times
- Replies: 19
- Views: 15668
another quick question in reviving this topic - i understand the spoilage and pathogenic issues, but what about simply "edible quality"? what's the best way to store a dried fermented sausage such as sopressata? assuming you have no room in the cave, but perhaps room in the freezer or refrigerator, ...