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I am having my first go at salami and have purchased a kit containing the necessary seasoning and curing ingredients from Weschenfelder.
The only item I am not sure about is the Bessastart culture.
Its in 2 packs one like a powder at 0.6g to the kilo and the other a hard lump named Salami Seas at 15g a kilo.
If onyone knows how do you use these 2 packs especially the Salami Seas.
I suppose I could always call Wesch, but I thought I would ask here first.
Thanks
wallie

is the salami seasoning a hard lump because it's been vac-packed?
the bessastart culture will probably be a lactic (or similar) starter culture used in the initial stage to ferment the product and increase the acidity

I have been in contact with the supplier, they had forgot to put the instruction sheet in with the goods.
You are right the culture is vac packed making it look like a solid lump.

Thanks
wallie

Yes Bessastart is the lactic starter, http://www.moguntia.com/ - "sausagemakers" employer http://forum.sausagemaking.org/viewtopi ... bessastart
It works well