Fermenting stage of curing sausage?

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Re: Fermenting stage of curing sausage?

Postby NCPaul » Fri Feb 26, 2016 4:53 pm

That's a great link (no pun intended) to read, it comes from the Marianskis' book which we recommended to you.
Fashionably late will be stylishly hungry.
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Re: Fermenting stage of curing sausage?

Postby Fingers » Fri Feb 26, 2016 5:33 pm

Cheers, I will have a digest of that Phil.
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Re: Fermenting stage of curing sausage?

Postby NCPaul » Fri Feb 26, 2016 8:14 pm

If your main goal is to produce something with what you have you might consider something like this:

viewtopic.php?f=1&t=12580

I did this with only my oven and my fridge. I did use a starter culture and I did check the pH, but you could skip the pH check if you followed the prescribed fermentation time. Though it makes something a bit different than a traditional salami, I think they taste good and are easily achieved with little investment.
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