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Well I've got the salami kit, 2lb of diced shoulder meat and 1/2 lb of back fat. What do I do now? My kit didn't seem to have LS25 Starter Culture (unless it was already in the mix) or details of how much mix to add to the meat and I don't want to mess it up!

Any help greatfully accepted

Also what's the best way of storing my casings - they're in the fridge at the mo.

fank u

Panic over - hubby had kindly half unpacked the parcel for me and had put the starter culture and instructions "away" but left the rest of the stuff in the parcel

Salami's made and hanging up

Casings in the fridge is fine, they'll keep for months that way.

Dave

Thanks

Salami's are made and hung. The only thing worrying me now is the instructions say hang at 24-26C for 8 hours (fine, I've done that) then hang at 26-30C until dry - in my book it says to hang them at 15-18C for the 2nd stage

Must be a mis-print. Your book is correct.

Hi all I just recieved the same kit, obviously the same instruction. I also thought much cooler temperatures were required.

Adam