www.sausagemaking.org

I made up a couple of pound of Weschenfelder's Salami in January 2008 and dried it till it lost 35% weight.
I vac packed it but left a little out to try.
Then I put the packed stuff into a cupboard in my outhouse.
The bit I left out I tried a few days later and was not impressed at the taste.
Yesterday I was having a spring clean and discovered the salami (I had forgotten all about it)
When unpacked it was in perfect condition and the taste was fabulous, the taste took me back years ago when we had a little greek delicatessen down town and my mother used to go there for salami, which we all loved.
Well mine was just as good.
I will definitely make this again, the only thing that worries me is waiting another year (I'm 82)
Incedently I still have halve of the Starter left, it's been in the fridg all the time I wonder if it will still be o/k.

wallie

Most starter cultures have a shelf life of 6 months if kept in a FREEZER. In a fridge I wouldn't use it after 1 month. Why try to save a few dollars on the starter and end up binning a whole load of salami and the wait time is a pain only to find out your skimping cost you the load. Start with good ingredients and hope for the best.