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
Just over thinking things I got to wondering when whole cuts become so small that starter cultures come into play.
IMO - size isn't that important, can be fist size as well as whole ham. Most important is process of preparing and cutting. Whole pieces without inside cuts are mostly almost sterile...
