Hi,
I’m new to dry curing salami but thought I would give it ago. I used the following recipe-
Salt 2.8%
Cure No. 2 @ 4.5grm per kilo
Cinnamon
Garlic powder
Sugar
Half a bottle of wine for 8kg
I used synthetic casings
Hung them at approximately 30 degrees c for 24hrs then on at 12degrees c in a fridge with a temperature controller. Humidity was around 85% for the first 4 weeks then dropped to around 75%.
My question is does the salami have to grow a white mould on the out side?
They are now 7 weeks old and don’t have any mould at all on them. I have not used a starter culture at all.
Do I have to use a starter culture?
Cheers