Salami making requires a fermentation step. This step can be a little confusing so I dedicated a section to explain the differences between the cultures and how they work.
Quite often we asked about mold control on charcuterie. Mold is something that we should take seriously, especially if you are going to be eating it. Mold spores are everywhere and unless you are a mycologist and can differentiate between the good mold and the dangerous mold I wouldn’t risk it. Certain molds produce something …
How to eliminate mold growth from your charcuterie Read More »
You know how much I love to experiment with food. In this series I’ll be experimenting with different ingredients to see if we can acidify (ferment) salami meat without the use of a commercially obtained starter culture. This is very exciting as there are many hobbyist who want to make salami but have a hard …
Welcome to the Salami Starter Culture Series. Today we are talking about the culture T-SPX. This starter culture is used in fermented sausages to acidify the salami and enhance it’s aroma, color, flavor, and texture. T-SPX is considered slow fermenting culture and the combination of bacteria used in this starter culture will produce a mild …
