Chorizo

[Norman Walsh]

I have just made some Chorizo sausage and would like to know the best way to store it.

It has been hung for 21 days and lost 40% of its original weight and now has a fine white mould covering.

As far as I know its now ready for the eating process, but I would like to store it for a while.

My question is should I vac pack and does it need to be frozen or kept in a fridg.

Does anyone know how it is kept commercialy?

Thanks for any advise on this.

Norm

[Kerry Beal]

When I buy it, it's vacpacked and at room temp. I buy a bunch so I then freeze the packages for long term storage.