From: irma - 20 May 2008, 19:19
Dear All,
I have a questions which noboddy dares to answer... :)), since I am a
beginner, I rather ask...
I made a beef salami, did use a beef salamai recipe but used instead
of lacid starter, fermento, which afterwards was mistake, but anyway.
I cured it, 86 F 2 days in a box, transfered to my special cheese ref,
which is at 53 F 70 % Hum, after...
4 Posts. Last post send by: irma - Tuesday 20 May