Deli meats such as hard, dry-cured salami are some of the longest-lasting meat products. Their moisture content is too low for most bacteria and molds to grow, so until they're sliced they'll keep for months under refrigeration. Unfortunately, once they're sliced for sale these meats become prone to drying out and absorbing odors from your fridge, or -- even worse -- making other things taste like salami. To avoid this, and extend the salami's storage life, you can freeze it for later consumption.
Separate the sliced salami into individual portions. If you normally use four slices on a sandwich or nine on a pizza, that's how you should portion them.
Cut sheets of parchment or wax paper to a size that matches your freezer bags.
Arrange the slices of salami in a single layer on a sheet of parchment, so they overlap just slightly at the edges.
Slide each sheet of parchment with its layer of salami into a separate freezer bag. Press the bag flat to remove as much air as possible; then seal it.
Freeze the packages individually, in a single layer. They freeze more quickly that way -- the faster the salami freezes, the better its texture will be when thawed.
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- On Food and Cooking: The Science and Lore of the Kitchen; Harold McGee
- Garde Manger: The Art and Craft of the Cold Kitchen; Culinary Institute of America
- National Center for Home Food Preservation: Freezing Animal Products
Fred Decker is a trained chef and certified food-safety trainer. Decker wrote for the Saint John, New Brunswick Telegraph-Journal, and has been published in Canada's Hospitality and Foodservice magazine. He's held positions selling computers, insurance and mutual funds, and was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology.
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