On several trips to New York we visited and ate the great Delis up there. They have their Salami hanging all over drying out and hardening. The Salami I make is very similar to there product and I use Cure #1 for my recipe. Is it safe to hang these smoked Salami in a cool area of the home to dry out and harden. I fully smoke and or hot water bath these Salami to 152 degrees internal temperature and get a great product but would like to see how they taste after hanging for a few weeks.
Thanks
mds51
Thanks
mds51