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......
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......
