I've taken some sliced salami a couple of times in the past, but after the first night anything that was air exposed turned a brownish green pale color. It smelt fine, and I'm quite sure it was fine, but the fact that it looked so different turned me off completely and I ended up not eating out of paranoia. If this ever happens with a log, I can just cut off a small surface area.
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Greg
www.naturefocused.com