<Ul> <Li> Garlic </Li> <Li> Minced fat </Li> <Li> Salt </Li> <Li> Spices, usually white pepper </Li> <Li> Various herbs </Li> <Li> Vinegar </Li> <Li> Wine </Li> </Ul> <Li> Spices, usually white pepper </Li> <P> The maker usually ferments the raw meat mixture for a day, then stuffs it into either an edible natural or inedible cellulose casing, and hangs it up to cure . Some recipes apply heat to about 40 ° C (104 ° F) to accelerate fermentation and drying . Higher temperatures (about 60 ° C (140 ° F)) stop the fermentation when the salami reaches the desired pH, but the product is not fully cooked (75 ° C (167 ° F) or higher). Makers often treat the casings with an edible mold (Penicillium) culture . The mold imparts flavor, helps the drying process, and helps prevent spoilage during curing . </P> <P> Salami varieties include: </P>

Do you eat the white coating on salami