
I used 40-42 hog casings because I need the salame in two weeks when I attend a mycological gathering. But that might be wishful thinking.
The picture below shows the salame after three days fermentation with Mondostart 2M (Lactobacillus sakei, Staphylococcus carnosus, Staphylococcus xylosus) at 22-24C. Also inoculated with Bactoferm 600.
