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Traditional italian way of making salami only has 3% salt no other additives like starter cultures and curing salt.
I never have made Salami myself but have been asking quite a few italian friends about the traditional ways of making salamis and they all seem to only use salt @ 3% as a curing agent.
I would also like help on this matter! Comments here are all saying NO don’t do it however it was made this way for hundreds of year…last thing i want to do is kill someone! :ohmy:
I am sure there would be someone on this forum that has italian background that can help us 🙂