Once one makes a cured sausage and or salami .. how should it be kept and how long will it last .. I have tried to find this in the books I have . some say to hang them in a cool dry place . But the Length of time is not mentioned ..., and also on this forum and have not seen such a thread .. Perhaps I am not looking in the right area either ..
Could someone link me up or let me know please .. and thank you
Could someone link me up or let me know please .. and thank you