It seems from other threads, several of us share the hobby of making sausage. Have any of you tried making uncooked fermented sausages such as salami or old world pepperoni? I have been into making sausages for a few years now, but my ultimate goal with the whole exercise is to be able to store meat long term without refrigeration. Obviously to do that, I basically have two choices: make jerky or fermented sausage. So far all of my experience is with sausage that is either cooked or smoked before eating. That is okay, but it does fall short of what I really want to do with this hobby.
I had a conversation with Nephilim about a year ago on the subject because he ferments sausage. But, him being a Brit, a lot of the brand names for the ingredients were different from the American brands.
I was just wondering if any of you make uncooked, fermented sausage and if so, would you post some info and recipes on it. I would especially like to know where to get the cultures to eat the "bad bacteria" and to know about your experiences with the process.
Thanks!
-I-