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The part of my question that remains unanswered is the part regarding cooking up and eating any of the unfermented mixture with the bactoferm T-XPS added. Would this be dangerous or because Staphylococcus xylosus is a “good” bacteria and the meat is being cooked would it be safe? Sorry this is such a rookie question, but I would be interested in knowing. Any thoughts?
The T-XPS is a dry cure agent and needs to be fermented. I dont think i would cook any salami with the t-spx, you may end up is a hard brick with the use of cure 2 added.
You will need the temps 65-80 hanging for the fermentation to work. Hang in your kitchen at room temp. I use a cupboard for fermenting.