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  1. S

    Home made starter/mold?

    Hi all, I live in Tokyo and can't for the life of me find anyone selling any inoculants/molds/starters for salami. I want to do basic salami(I'm a beginner), but can't seem to find anyone who'd ship abroad. Is it possible to use the white mold from salami I buy? I know there are a few...
  2. S

    Bad batch - What to do?

    Hi All, first post here. I just fried up a slice from the first belly that hit 145f. It did not get crispy(very chewy despite thinness) and burned at the lowest setting my fry pan would go. Just this morning I fried up some store bought(leftovers from a camping trip, I didn't buy it), and it...
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