Crush the garlic and place it in a small cup. Add the wine and let it infuse for at least 30 minutes and up to 2 hours. Strain the wine before mixing it with the meat.
Rehydrate the starter culture in 60 ml distilled water for about 30 minutes to an hour.
Weigh the lean meat and the back fat in grams. Calculate the rest of the ingredients.
Cut the meat into 2" pieces and freeze for 20 minutes. Grind the meat through a 1/4" (6 mm) grinder plate and fat through a 3/16" (4.5mm) grinder plate.
In a small bowl, combine salt, pepper, Cure #2 and sugar.
Combine the lean pork with the seasonings, sugar, wine, and rehydrated starter culture. Mix well, until sticky, then mix in the groud back fat.
Stuff into natural sheep casings and tie into 18-inch (45cm) links.
Using a sterilized needle or sausage pricker, prick holes across the entire salami.
Weigh the salami, write down its weight on a tag and attach the tag to the salami. You can do just a couple, no need to do each one.
If desired, inoculate with mold.
Ferment then dry at 59F - 73F (15C - 25C) and 65% - 86% RH for a period of 7 days as per the drying protocol in the notes, also explained in detail in the post.
Mature in the curing chamber at 55F - 57F (13C - 14C) and 73-75% RH for about 3 -4 weeks. Read the post above for more details.