Great success!

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Great success!

Postby grisell » Sun Nov 22, 2009 11:27 pm

I just tasted my salami, stuffed three weeks ago. The Aw had dropped to a level where I dared to taste it. Excellent! I really succeeded with the mold this time. I wish to thank you all for all good advice. I used sauerkraut liquid as a lactic acid starter and was worried about that, but without reason: it all turned out perfect.
Anyway, tasting this excellence, it makes you wonder about the stuff they sell to us in the stores: 30-40 $ /kg at Lidl and up to 100 $ elsewhere. And it's like 50% fat. How do they manage? Homemade is the best, we all know that, but I didn't know that there was such a difference on salami!
grisell
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