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?
Joined: May 24, 2010
Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
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?