I’m a fan of something with a bit of grunt, the worst thing is a mincer that can’t get the job done. I’ve elaborated on this.
The big question is always vertical or horizontal stuffers – so I give my thoughts on this.
There are a plethora of molds one can use to inoculate the dry-cured salami, mainly categorized as fast and slow fermentation styles. It’s all about making it safe, whilst also giving it that unique flavor profile.