First post
Some thoughts on starter cultures.
Most often I use starter cultures when making salami. Never on whole cuts intended for smoking/drying.
However I am planning on making a salami with very coarsely hand cut meat only.
So my thoughts are divided on the use of a starter and I would like to get some...
Last post
I'd be inclined to add the culture. At worst, it will do nothing, so no harm, no foul. At best, it will prevent your product from going off, so why not use it?
