The curing process activates bacteria in the meat which makes the ground meat an inhospitable environment for dangerous bacteria that can cause meat to spoil. Helpful types of bacteria were previously introduced in the wine that was added, though now bacterial starters are commonly used. After curing, the meat is dried out to make the casing firm and not allow moisture to pass through, which could spoil the meat after curing.
If the process is done properly, it produces salami that is safe to eat, without refrigeration, for several years. This longevity is one of the major reasons these sausages were so popular prior to the development of reliable and affordable means of refrigeration.
Commerical salami often has fast applies acidity increases to preserve also. Once the casing of the salami has been broken, as in when you cut into the salami, several of these protective factors are no longer in place, though. Since the casing can act as a barrier to harmful bacteria, you will need to closely monitor your storage processes and consumption dates.
Still, dry-cured whole salami can be left unrefrigerated for up to 6 weeks, but cut salami will need to be refrigerated due to exposure to oxygen which speeds deterioration and drying.
Refrigeration of your salami is generally done to prevent the spread of harmful bacteria as well as to preserve the meat. Either way, there are a few differences between the storage and refrigeration needs of dry-cured salami compared with cooked salami including mortadella emulsified styles.
Dry-cured salami is traditionally cured with a mixture of salt, spices, and natural or commercially added nitrate sources. This curation process enhances its longevity and allows the salami to sit seemingly endlessly on the shelf.
Before the dry-cured salami is cut into, though, it can last for months without going bad. What you really want to pay attention to with dry-cured salami is when it is exposed to oxygen.
This is what will allow the permeation of harmful bacteria and discoloration of the meat. So, if you are not planning on eating the salami for weeks to come, then be sure to only cut open the link that you plan to consume.
When the salami is cooked or hot smoked , this, in essence, gets rid of the effects of curation on the meat. The casing will have been fringed, and the meat will have withstood high temperatures that should get rid of any harmful associated bacteria.
In this case, the meat should be treated just like any other meat when it comes to refrigeration. Though the cooked salami would have likely been prepared in the same way as traditionally cured salami, this cooking process will strip the salami of its enhanced curation effects.
Thus, the meat will need to be refrigerated though it will likely be able to withstand a few hours outside of the fridge while you are serving it- comparable with other meats. You will, of course, be able to serve this to your guests without having to worry about refrigeration during your gathering, but you should store what is leftover in the fridge. In the book Salumi: The Craft of Italian Dry Curing , the authors discuss how this process of salting and drying dehydrates decay-causing bacteria and lets good bacteria grow.
But cutting salami allows bacteria to reach the sausage, thus sliced salami can only last up to three weeks in the fridge, and up to two months in the freezer. Of course, if salami has a use-by date, you should follow that.
You have Genoa salami, which is made in Genoa, Italy, and contains pork, garlic, salt, fennel seeds, wine, and pepper. There is also French salami, or Saucisson Sec, which can have ingredients like cheese, wine, or even fruits.
Salami Cotto, or cooked salami, is meat in a casing that is cooked or smoked. Mortadella and roasted coppa are just two examples of cooked salami. Again, according to the USDA , cooked sausage can last up to two weeks in the fridge if unopened, and up to seven days after opening.
Frozen cooked sausage can last up to two months. As we mentioned, once salami is sliced, bacteria can easily penetrate the meat. Like most food, salami can be left to sit out at room temperature for about two hours. Even if it seems wasteful to throw leftover salami, we recommend erring on the side of caution.
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