The need to refrigerate dried meat after opening depends on the specific type of dried meat and the packaging it comes in. Generally speaking, traditional air-dried or cured meats, such as prosciutto, bresaola, or dry sausages like salami, do not require immediate refrigeration after opening. These meats have undergone a preservation process that removes moisture and inhibits the growth of bacteria, allowing them to be stored at room temperature for short periods without spoiling.
However, it's essential to follow the manufacturer's recommendations and check the product packaging for specific storage instructions. Some dried meats may have different preservation methods or may be packaged differently, so refrigeration might be necessary to maintain their quality and safety.
If in doubt or if the packaging does not explicitly state whether refrigeration is needed, it is generally safer to refrigerate the dried meat after opening. Refrigeration can extend the shelf life and prevent any potential spoilage or bacterial growth, ensuring the meat remains safe to consume. Storing it in an airtight container or resealable bag can also help maintain its quality and prevent it from absorbing odors from other foods in the fridge.
Remember to use your senses (sight, smell, and taste) to check for any signs of spoilage before consuming the dried meat, regardless of whether it has been refrigerated or not. If you notice any off smells, mold growth, or unusual appearance, it's best to discard the product.