New member here and thought this would be the best place to ask this.
I am looking at starting to make salami. I have made bacon in the past, but thought salami would be a nice thing to make (and tasty).
I have access to a curing chamber (modified wine fridge) and all the other necessary items, except 1. Starter cultures. They are not available in the country I live (Japan). Or at least, they are not readily available.
I am wondering what to do in this case? I know that “in the good ol’ days”, starter cultures were not used and that people relied on the naturally occurring molds floating in the air. This meant good mold and bad molds. With things like starter cultures, we make the process safer today. That is, unless we have access to it.
So, how can I make my salami without access to commercially available starter cultures? Can I just let the salami cure naturally and hope for the good white mold?
Thanks!