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The Australian Women’s Weekly Food Magazine - - Italian Meats -

We used veal cas­ings, which are avail­able in one width only, re­sult­ing in a thin salami. It’s best to buy a lit­tle more, just in case they tear. Cure num­ber 2 is a com­bi­na­tion of cur­ing salt and nitrites. Both cur­ing salt and starter fer­ment­ing cul­ture are es­sen­tial for the safe pro­cess­ing of cured meats. They’re avail­able from spe­cialty shops or on­line. White mould should form on the out­side of the salami as it hangs. Mould of any other colour in­di­cates that the process hasn’t worked, so the salami must be dis­carded.

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