Homemade Sausage Making

Ok so I'm putting my plans together and looking at recipes for dried cured salamis. I planning on making some Genoa Salami, Pepperoni and a Polish Dry sausage.
My question is, the Polish Dry does not call for a starter culture, so if I want can I still use one?
Would like to use T-SPX.

Kijek wrote:My question is, the Polish Dry does not call for a starter culture, so if I want can I still use one?
Would like to use T-SPX.

So it won't be Polish Dry ...

Hmmm Sterfans, interesting thought.
They do have #2 cure and Red wine in the recipe, so I guess they are using the wine for acidity.
It came from the book The Greatest Sausage Recipes, so it has to be good.

I'm gonna leave it out and follow the recipe.

Thanks Stefans

Of course you can use one but as Stefan pointed out it wouldn't be Kosher!! If the plan is to use hog casings it should dry within 2-4 weeks,,,cure #2 is not necessary use #1

Thanks BobK on the #1, I can see why, but don't put 2 & 2 together, good looking out.

Cure #2 and wine do not make a Polish sausage.

I gotcha Redz