Couple of questions Franco. (some you have answered but like a fool I didnt write it down)
1) Whats the difference between Ox Runners & Beef Runners.
2) What was I sent with my Salami Making Kit
3) I am sorry but I didnt write down the Salami Kit recipe you told me over phone, could you confirm it :-
Incubate / Redden for 24hrs at 24-26c at 80% Humidity
Dry for 3 to 4 days at 30c at 80% humidity.
Based on using 1kg pork, 0.5g starter & 60 / 65gm of Miliano / Chorizo