The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Dried Meats/sausage without the use of instacure › Dried Meats/sausage without the use of instacure
I have never used a culture yet on Coppa, Bresaola, Lonza and other goodies. No doubt I will try it one day when I have some spare time. Robert Goodrick (Check Facebook or Google) makes charcuterie the old fashioned way, I like to follow his advice. Experience is hard to beat in this hobby.
Just start making what you like, use the correct cure as a sleeping aid and use a culture at a later date when you feel more comfortable in this hobby.
Start mincing, curing, smoking and drying my friend.