Hi everyone. I am going to make my first batch of salami pretty soon, and am super stoked. I have been making various fresh sausages for 4 years, but now it is time to start with the dry cured delicacies. I am using a Len Poli recipe (those who don't know should check out his website
Anyhow, I am curious about this "lactic starter" that the recipe calls for. I understand why it is important and what it does. What I am curious about is where to find it and what I might be able to substitute. I found a place online
, but they sell it in 40 gram bags... enough to do 500lbs of meat. A lot more than I need for my 8lb batch.
I guess I have two questions.
1. Does anyone have a supplier for smaller quantities of the stuff?
2. Could I substitute the Lactobacillus Activator Wyeast 5335
Thanks in advance.