Freeze the meat, the fat and the grinder parts for 30 minutes.
Add the T-SPX culture to a glass with 100 ml of water and stir. Set aside.
Crush the garlic with the salt in a mortar using a pestle, creating a slurry. Add the dextrose, sugar, salt, Cure #2 and mix. Divide the mixture in half and transfer to two large bowls.
Add the lean meat to one bowl and the coppa and back fat to the other. Mix, cover and refrigerate until ready to grind.
Grind the coppa and the fat through a 3/8" (9.5mm) plate. Similarly, grind the lean meat through a 3/8" (9.5mm) plate into a separate bowl. Freeze the meat and the fat for 20 minutes.
Grind the lean pork through a 1/4" (6mm) plate. Combine with the ground coppa and back fat.
In a separate small bowl, mix the wine with the white pepper. Refrigerate until ready to use.
Place the ground meat and back fat into a bowl of a stand mixer fitted with a paddle attachment. Start mixing on low, slowly adding the wine mixture to the mix. Continue mixing for 2 minutes, until the meat is sticky. Refrigerate the meat until ready to use.
Stuff into soaked and rinsed hog casings and tie into long, 18" links. Using a sterile needle, prick any air bubbles. Weigh each sausage and write down the green weight, preferably on a label on each sausage.
Ferment at 65F to 80F and 85% - 95% RH for 2-3 days.
Hang the sausages in the curing chamber set to 54F - 60F and 80% - 85% RH for 1-2 months, until the sausages have lost about 35% of their green weight, at which point they will be ready fo consumption.