Making salami, summer sausage, and other fermented sausages requires the use of specialized bacterial cultures, most of which are store-bought. But like yeast for beer and bread, is there any way to produce your own starter culture?
I have a long-standing hankering to ferment meat Considering the variety of things I'm fermenting right now, it's only a matter of time...
The traditional recipes I've read call for the natural development of lactic acid bacteria. My other fermenty activities sometimes use whey as a kick-starter, maybe that could be something to look at?
Or we might never have existed at all. Freaky. So we should cherish everything. Even this tiny ad:
Our PIE page has been updated, anybody wanna test?
