Good evening, I am a beginner in the making of salamis. Made quite a few sausages. Just got the Napoli Salami seasoning and see that it needs 1g LS 25 starter culture. Unfortunately I don't have the starter culture and live in Azerbaijan.
Just about to start to make a small batch in about an hours time. What will leaving out the starter culture do? Please answer as soon as possible!
Napoli salami
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Napoli salami
by Ploppy » Wed Sep 25, 2013 4:29 pm
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Re: Napoli salami
by ericrice » Wed Sep 25, 2013 7:47 pm
The culture introduces beneficial bacteria which prevent against "bad" bacteria taking over. They are considered an important safety hurdle. THere are folks on the site that have used yogurt with live cultures instead. A search on yogurt shoudl get you to some of those discussions.
Occupation?? Part time Butcher, Chef, Microbiologist, Scientist and Meteorologist – does what pays the bills really matter?
Eric
Eric
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Re: Napoli salami
by Ploppy » Sat Oct 05, 2013 1:02 pm
Good evening Eric, Many thanks for responding. I was waiting for reminder coming up in my email box. Getting lazy in my old age! I will order some culture and put it in next time.
Best regards, John
Best regards, John
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