Grind pork and back fat through a 3/16” plate (5 mm). Grind beef through an ⅛” (3mm) plate.
Mix all ingredients with ground meat.
Stuff firmly into 80 mm protein lined fibrous casings. Make 25” long links.
Ferment at 20º C (68º F), 90-85% humidity for 72 hours.
Dry at 16-12º C (60-54º F), 85-80% humidity for 2-3 months. The sausage is dried until around 35% in weight is lost.
Store sausages at 10-15º C (50-59º F), 75% humidity.
If mold is desired, spray with M-EK-4 mold culture after stuffing.The following spice and herb combination can be found in some recipes: spices - 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel.herbs - 3 parts marjoram, 1 part thyme, 1 part basil.To make 1 kg of salami, about 1.5 g of spices and 1 g of herbs are needed.Some recipes ask for the addition of red wine. You may add around 30 ml (⅛ cup).