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?
Not looking good. I think this might be the end. Wait! Is that a tiny ad?
All of the video from the Eat Your Dirt Summit - more than 42 hours!
