First post
Some thoughts on starter cultures.
Most often I use starter cultures when making salami. Never on whole cuts intended for smoking/drying.
However I am planning on making a salami with very coarsely hand cut meat only.
So my thoughts are divided on the use of a starter and I would like to get some...
Last post
I guess it’s a dried sausage.
Living in Denmark I have been through most of the available starter cultures from Chr. Hansen and also many of the German cultures with and without the use of Gdl.
I appreciate the margin of safety they provide , however the results seem to be rather stereotyped....
