www.sausagemaking.org

Getting a pig tomorrow dead I hasten to add. Going to make salami, but struggling to find a good recipe for it. I have searched on this forum but not success.

I use Spuddy's one :

http://forum.sausagemaking.org/viewtopi ... c&start=90

Dave

thanks,
can any one explain what the starter culture is please?

You can buy it from the main shop site:

http://www.sausagemaking.org/acatalog/Cures.html

LS 25 Starter Culture 1 Sachet 25 Grammes

This is a fast acting freeze dried starter culture for making salami and other cured sausage products. They lower the ph of the sausage making it harder for bacteria to breed.

Hope this helps

Phil

thanks, I now know what it is, but the likelihood of NZ MAF allowing it through would be pretty slim I think.
I suppose next question - anyone know of any suppliers in NZ?

Or can it be made without it, or can you substitute lemon juice, citric acid powder or vinegar to lower the pH instead? (please don't laugh)

Moggy, I don't know, I used citric acid in a chorizo recipe though and it made it go very granular. You can use acidophilus which we can get in health food shops (Holland and Barratt) over here.

I have seen a recipe with vinegar somewhere, and of course many have wine of some sort.

Hopefully someone with more knowledge of air drying than me will be able to advise.

Phil