Just a question on anyone who uses or have used yogurt and a starter culture. How long and at what temperatures do you ferment your sausages at when doing a fermented and air dried sausage?I'll be making a big batch of chorizo and some sort of salami later on in the week and i'm keen to try using a live yogurt as a starter because my partner makes fresh yogurt all the time so i have it available constantly. Also, does anyone know if wine added to the sausage would impact the fermentation process in any way?

Please help.

I did not find the right solution from the internet.

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Thanks