How to let salami dry out?

Question

I once ate some salami and it was terribly dry. So very dark and hard that he almost couldn't cut. It was terribly good. I remember someone telling me that I had to soak the salami in flour and then hang it. But should I rob him first? Or should I roll it out in the flour and the skin? And how long should I keep him hanging so he doesn't go wrong? Maybe someone will know this method. I would be very grateful to you. Thank you

Answer 1

Before the holidays, my parents bought a piece of dry salami, cut off the lower tip, to which they attached a plastic bag with an elastic band, but only on the end so that the fat had nowhere to drip. They hung it all in a cold pantry. It hung there for a very long time. Some 3-4 weeks. Then the salami hung without spoil, in a tent, in sunny Bulgaria for almost three weeks. People are confused with that flour. The white that is on expensive salami or cheese is not flour, but a noble mold. Whose crap could be multiplied on that flour. So no flour at all!