CakeM1x
is Blowin Smoke!
I know there are quite a few experts in this department on here so was looking for some guidance. Hoping to get some better insight on how long homemade cured meats last?
I've mostly done whole cut meats so far (coppa,lonzino,guanciale) in my drying chamber. My question is how long do these products keep untouched/sealed after they are done drying out? I always vac chamber them whole and store in the fridge when they are done. When I want some I unseal and cut what I need then reseal in the vacuum chamber and throw it back in the fridge. How long do these meats keep doing this? How do you know when the meat is bad? I have a coppa from 2018 in the fridge that I wanted to use but don't know what's safe. Thanks!
I've mostly done whole cut meats so far (coppa,lonzino,guanciale) in my drying chamber. My question is how long do these products keep untouched/sealed after they are done drying out? I always vac chamber them whole and store in the fridge when they are done. When I want some I unseal and cut what I need then reseal in the vacuum chamber and throw it back in the fridge. How long do these meats keep doing this? How do you know when the meat is bad? I have a coppa from 2018 in the fridge that I wanted to use but don't know what's safe. Thanks!
