Storage of cured meats

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Meat in a wet brine remains in pickle from 7–21 days, according to type. For longer storage, the meat may be frozen for up to 4 weeks, but the reaction of fats and salt will cause rancidity and off-flavours after that time. Hams may be dried and then smoked, and can then be hung in a cool, dry and airy place, wrapped in muttoncloth; or hams can be wrapped in muttoncloth or linen and stored in a box of wood ash, raised off the floor in a cool dry place.
It is most important to protect cured meat from flies at all stages of curing and storage, or eggs may be laid and maggots can quickly develop.

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