montanaWineGuy
Senior Member
- Joined
- Mar 31, 2015
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Anybody ever make Salami? I picked up a kit, and will be grinding a couple of pounds of Pork Shoulder today and stuffing some large casings. The kit includes the pink salt (for taste and prevention of botulism) and the seasonings. Those items are inexpensive and not difficult to find. Also included is the Starter Culture (for FERMENTATION), which is expensive and is difficult to find. So I'm wondering for fermentation, can I use wine yeast after this kit is used up and I'm ready to make Salami sans a kit.