Salami Recipes and Fermentation Time

[Jan Ooms]

Hi Olly,
A good friend of mine ( Italian born) makes a variety of salame, all in Drybags with stretch netting and no vacuum. He uses NO CULTURE but Cure #2, salt and what ever spices are required. Some people don’t like the taste of cultures. You might have to make some with and without the culture for comparison sake. Just DON”T forget the cure #2.
Good Luck my friend.
Jan.