| Well, I find that keeping it in the coldest part of the fridge gives me the
most storage time. My fridge has a meat keeper that keeps stuf at about 33F
if I set it right. Or, get a tupperware coldcut keeper, and put it down the
bottom.
Also, buying the drier varieties helps, like hard or Genoa salami instead of
cotto salami.
If you buy the presliced prepackaged stuff, buy smaller packages, and don't
open them until you are going to use them. (The Louis Rich stuff is actually
pretty good.) The down side of this is that you should open a ham and eat it,
then open the turkey and eat it, etc. Instead of opening several varieties
and having something different every day.
If you prefer the deli stuff, buy chunks and slice it yourself. This means you
either get real goo with a knife, or you buy a yuppie slicer for your home, or
you get used to eating a sandwich with one THICK slice of meat in it.
And, by the way, some cold cuts, like turkey and ham tend to get a tad slimy. I
find that this slime wipes off with a damp paper towel and the meat is perfectly
good. However, if it's slimy and smells "off", toss it.
But, all these ideas are tradeoffs involving some change of habit. Myself, I
found that going to the supermarket more often ain't all that bad. I just go
in with a list of 4-5 items, and ONLY buy those items. Makes for a real quick
trip. (Too bad there aren't more real delicatessens around...)
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| If you decide to get the tupperware cold cut keeper contact me off-line and
I can help you out.
The advantage to these is that it is an air-tight container, which in turn
will make your food last longer .
I usually buy a large amount of cold cuts and then divide them up into
containers. One I put in the refridgerator, the others I put in the freezer.
Debbie
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My Mom's trick when we were in school:
Make the sandwiches, put in plastic sandwich bags, label, and freeze.
Each morning we kids would grab a sandwich from the freezer and put it
in our lunch bags, and it would have thawed by lunchtime.
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