Hello,
I was going to make salami today but something has come up. I've already added the salt, nitrates, spices and wine to my minced meat.
Is it okay to freeze the mince and thaw it out again on the day I want to make salami, adding the culture once it's thawed out?
Failing that how long can it sit in the fridge for before I can use it now that the salts and nitrates have been added?