How should dry cured salami be stored?
I made a bunch of fennel salami and dry chorizo and it is all ready now. It's fantastic! But I have about 15-20# of the finished salami and I am worried that it will dry out excessively if it continues to hang. It's being kept at ~54 degrees and 65% humidity. It took a lot of work to keep the room at a higher humidity level for the first couple weeks, so the room is going to remain at a lower humidity level now (65%).
Can I vacuum seal and refrigerate? I'm worried it will get weird - like mold-ripened cheeses can.
Or should we just do our best to eat/share it over the next month? Poor us!
Thanks!