SMF Premier Member
- Joined May 31, 2022
I want to do a Lamb Salami. This is what I'm thinking so far. Lamb PH starts higher than pork (6.0+ it looks like). I'm thinking 2.45% total sugars, and ferment slightly warm with Flavor of Italy (80 degrees?). For spices, rosemary, garlic and a tiny bit of mint. A bit of white wine to help the bind. Comments appreciated, I've never used lamb in cured meat before, only fresh sausage.