Hi everyone just curious, has anyone here ever used this culture for salami like
cured meats, or dry cured meat. Just got a package of it and I am curious about what
i can do with it. What will it do for a dry cured salami if added with the seasoning/cure.
Or, what will it do for a dry cured meat if added with the seasoning/cure. There doesn’t
seem to be much info about it out there, so any help would be appreciated.
Thanks, Cal
cured meats, or dry cured meat. Just got a package of it and I am curious about what
i can do with it. What will it do for a dry cured salami if added with the seasoning/cure.
Or, what will it do for a dry cured meat if added with the seasoning/cure. There doesn’t
seem to be much info about it out there, so any help would be appreciated.
Thanks, Cal