I am going to be making some Coppa, from Jesse Griffiths The Hog Book. Jesse is a wild game chef from Texas who uses all local ingredients as much as he can. With that being said, what is the shelf life of number 2 pink salt?
The stuff I am reading is the when kept in a dry, dark, storage environment, the shelf life is very long. One reference by the US Army, suggests 7 years.
Since it absorbs moisture, keeping it well sealed is probably the biggest challenge.
I always vacuum pack all seasonings if I have any left over.