Good question.. They do not mention using a culture either, but I would bet they do...No Cure #2? So, they are counting on the salt and 'refrigerator temps' in the cellar to do the actual curing?
Al, I'm right there with you... we can't make salami in a basement here in S. Louisiana either! Hell we can't even have basements because of the water table!!Very cool video. However in Florida we don’t have basements or those kind of temps & humidity. So we have to have a curing fridge. I guess I would trade the weather down here for being able to cure salami in my basement!! And I bet it smells like heaven down there!
Al
No Cure #2? So, they are counting on the salt and 'refrigerator temps' in the cellar to do the actual curing?