I would use cure #2. Fermentation occurs once the salamis are stuffed, tied and hung at a higher temp/humidity before the drying phase. Unless the addition of starter cultures was purposely omitted, these salamis will ferment through Lacto Bacillus from natural human skin flora.
I made 1000 grams of kielbasa today. After the protein extraction in the mixer, it was pretty sticky. I was impressed with what I was doing. _....all the way up to the time when I started to use the cheap kitchen-aid sausage tube!_ *WHAT A PAINFUL MESS!* The easiest part was when I pushed the last of the sausage through the tube. *WITH MY FINGER.* Needless to say, I bought a Lem stuffer after I was finished. I would love to have 5 minutes with the person who designed that plastic piece of crap!
