LaffingBooda

Hey Michael. I have been making salami for about a year now. I am apart of the usual groups like the salt cured pig. Some in there don't use starter cultures and I wanted to know your thoughts on that. I use starter cultures but tend to think I can taste it in my end product and not in a positive way. Any advice?

Do you have a favorite salami that you tend to make over and over again? Mine has been my finocchiona, can't get enough!