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Dried Salami Question

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I've been drying a few salamis in my basement, with different starting points. One of them is as hard as it should be (to my taste), but I want to hold off until next week and serve it at the Superbowl party I am hosting. Would refrigerating it now keep it at this level of hard/dryness? Or make it worse?
Any advice?

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  1. Wrap it plastic wrap and refrigerate. Should be the same in a week as it is now.

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