Salami Question???

Discussion in 'Sausage' started by greblos, Nov 6, 2009.

  1. Hi all,

    I recently made some Calabrese Salami, but I skipped the starter culture and the fermentation stage!, I just mixed all the ingredients together and stuffed them and then hung them in a spare room that is about 8 degrees celcius and around 60% humidity, just wondering if my salami will still be fine doing it this way or will it be a big waste of meat? It is starting to get that fine white mold on it, it has been hangiing for 2 weeks now, looks fine but just wanted some other opinions. I made ten pounds of it and I used 2 tsps of #2 cure so not sure what the out come will be......
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I have never dry cured anything but I would say that skipping any step of the process would lead to potential problems...

    I am sure one of the more experienced sausage makers here will be along to give you a better answer to these questions...
     

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