• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Sign in to follow this  
Followers 0
joesan

Freezing Salami etc.

5 posts in this topic

I brought back lots of professionally made whole salami, coppa, bresaola etc. from Italy.

The idea was to cut them as needed on my meat slicer and enjoy piles of fresh charcuterie. However I find cleaning the meat slicer each time a real pain so I've gone ahead and sliced everything into the appropriate cuts. I've then packed the meats into separate vacuum bags. Each one weighs about 200g.

The salamis were about 3 months opened at the point where I sliced them, and in good condition. I was wondering what people thought would be the best way to store them? I was thinking of freezing them in the vacuum bags but wasn't sure how well they would freeze.

Anyone have any practical experience or tips?


Edited by joesan (log)

Share this post


Link to post
Share on other sites

I've frozen similar processed meats to salami in vacuum bags and they seem to survive the process remarkably well.


Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog

Share this post


Link to post
Share on other sites

Should last pretty well in the fridge in vacuum bags. I always think cured products have a negative texture change when frozen.

Share this post


Link to post
Share on other sites

Be careful. You can't normally freeze fat very well. While the protein meat will freeze, the fat will go rank a lot quicker. For this reason, frozen bacon and tuna (both with high oil/fat contents) don't freeze well for more than 3 months.

Luke

Share this post


Link to post
Share on other sites

Interesting, Luke, that's been the opposite of my experience, I find that fat freezes exceptionally well. I have had excellent results freezing salume (and bacon, for that matter) for many months, perhaps as long as a year, with no obvious degradation in quality if brought back to room temperature slowly. Are you vacuum-sealing it?


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Giampiero
      Is there anyone in the forum that can suggest me how to cook this kind of Portuguese sausage?
       
      Many thanks in advance!!!!
    • By yoboseyo
      Novice at meat-curer looking for advice. I'm making 2 pancettas this season.
       
      The first one I used the over-salting technique. What I didn't expect was that the salt would all turn into brine in a day, and I expected that I could scrape away the excess salt at the end. Instead, I left it on the brine for too long, and the result was too salty. The meat firmed up in 2 days so I should've taken it out then.
       
      For my second one, which is currently in the fridge, I used the equilibrium salting technique. I added about 100g salt for 3.5kg meat. The problem now is that it's not firming up seemingly at all! It has been 9 days in the fridge, and flipping it every day or 2. After 6 days, however, there was no pool of brine left. I put the meat in a folded over but unsealed bag. Did the brine evaporate or resoak into the meat?
       
      Any advice on how to continue would be appreciated.
    • By davidcross
      I made some Lonza and cured it for 2 weeks.
       
      In the drying chamber (70% humidity and 55F with gentle air flow) it's only been 4 days but it's already lost 30% of its pre-drying chamber weight. Normally that can take weeks.
       
      Is that normal, and is the meat ready?
       
      Thank you
    • By davidcross
      My first Guanciale is looking good. It smells clean, fresh, and is firming up nicely after about 3 weeks in the curing chamber at 65% humidity and 55F. First piece slices nicely and it seems great.
       
      I've a question…
       
      On the outside are some tiny white/straw-colored flecks (ignore darker flecks - this is some remaining Thyme from the cure).
       
      They do not penetrate the skin and I am not sure whether it's mold or salt coming out or fat or what.
       
      Thoughts? Likely safe?
       
      Thank you



    • By liuzhou
      I have received a wonderful gift from a lovely friend.
       

       
      A whole home cured, dried pig face. I call her Cameron.
       
      This will be used slowly over the winter. I'm dribbling thinking about the ears stir-fried with chilies Hunan style. The cheeks! The snout!  I'm ecstatic. 
       

      Snout
       

      I'm watching!
       
      I'll follow up with with how I use it, but for the moment I'm just content watching her watching me as she hangs in the wind on my balcony. It's love!
  • Recently Browsing   0 members

    No registered users viewing this page.