As with other such posts, been making sausage for a while now, and decided to have a crack at the salami. I ordered and received the 'all you need to add is meat' from Franco's site (so I guess Franco is the obvious bloke to give me the definitive answer to this query). Spice packs (X2), starter culture, and runners arrived; but to my surprise no cure no.2? Further, the recipe which came with the pack makes no mention of cure. Is this pack for the production of summer (cooked before eaten) sausage, or is it actually for fully cured salami? And if the latter, how are we avoiding the necessity for Cure no.2? I've looked around a bit these past few weeks, on Len Poli's site and elsewhere, and all seem to use No.2.
I remain slightly confused, and would appreciate your assistance gentlemen.