>>21515879 >nitrates
I make a bunch of salami and other insaccati each year with the same recipes that my grandpa used and we only add ascorbic acid. if they need to develop a particular mold sometimes dextrose but it's kinda cheating.
When I lived in Australia I learned how to make salami from an Italian Grandpa who made his supply every once in a while.
Extremely based and wish I could do it again.
>>21516085 >proportions?
can't remember them, I would need to go to my parent's house for them. >colour
the salame becomes a bit more purpleish. it's not that bright red like some store bought ones but it doesn't even become gray