How I package my homemade salami & the 1 tool i can’t live without🥰 My homemade Salami took 73 days to cure. 1️⃣ During the that process, the meat develops a thin layer of mold. The mold is fairly easy to remove, you just run the salami under water and scrub a little, while trying not to tear the casing. They get hung with a netting around them, which can get left on, and actually looks nicer like that when they’re packaged, but it makes the mold a lot harder to remove. So I decided to remove mine instead. 2️⃣ Then they need to be hung back up to dry for another 24 hours. 3️⃣ Once they’re ready, you can leave them whole or cut them into smaller pieces, what ever your preference. I cut mine into 2’s or 3’s. This allows me to take out a smaller chunk and slice it up without opening a large pice that will then sit in the fridge. Having the smaller pieces is a great way to keep as much of the salami fresh for as long as possible. 4️⃣🎉 Once they’re cut up, I take out my favourite kitchen tool, my vacuum packer! I seal each one separately, ensuring their freshness. They get put in the fridge, ready for us to enjoy and share with our families. My Nonna used to preserve her sausages in jars of oil. How do you preserve your cured meat? 🤗🙏🏼 . . . #salami #sausage #italianfood #homemade #preserve #meat #italian - @the.kitchen.table_