![](https://eatcuredmeat.com/wp-content/uploads/2020/07/Meat-Mincers-500x.jpg)
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.
![](https://eatcuredmeat.com/wp-content/uploads/2020/07/Sausage-Stuffer-500px.jpg)
The big question is always vertical or horizontal stuffers – so I give my thoughts on this.
![](https://eatcuredmeat.com/wp-content/uploads/2020/07/Mold-Cultures-500px.jpg)
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.