questions

[wayne]

Thanx for the reply, I will use the 1/4 teaspoon measure.

What about the light question?

I now also have an additional question about handling the salami. I have been making sure I handle the salami with clean hands during stuffing, weighings, etc. Is your UMAi ‘membrane’ bacteria proof? That is can I infect my salami with bacteria while handling it? Should I use tongs or wear gloves to handle the salami during the drying process?

TIA