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Any of those wraps will be fine. My typical practice, whether curing my own or purchasing a large amount, is to portion in to smaller pieces. Those destined for storage get vacuum sealed. If I have a lot, I freeze them. The portions for daily use either get wrapped in butcher paper (if I have it) or, more often than not, placed in a zip-lock bag and ...


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If it is a cured product then it does not need refrigeration. A cured product has an indefinite lifespan, that was the whole point of curing to increase the lifespan of meat products. Keep it away from bugs and rats and it should be OK. Maybe if you live in a humid tropic area you may have problems with mold growth but that is a stretch.


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