I'll happily resurrect this thread. johnd what's your process for the fermented salami?
I've looked up a few recipes - the gist of it is a bit of salt (3% weight) and acidity (wine) and then...
Type: Posts; User: Edunn
I'll happily resurrect this thread. johnd what's your process for the fermented salami?
I've looked up a few recipes - the gist of it is a bit of salt (3% weight) and acidity (wine) and then...