Add all ingredients except for the salami culture in a mixing bowl
Hand mix everything together
Open and dissolve the 2 capsules of Salami Culture in 10ml bottled water.
Hand mix this solution into the meat mixture.
Fill the hand stuffer.
Attach casing to stuff and fill into 2 evenly divided links.
Use ties on both ends and to divide links.
Punch a few holes in the casing to allow excess air to escape. To do this, sterilize the needle over a flame.
Puncture 2 or 3 holes on 3 sides.
Ready to ferment and age.
Record your starting weight. You need to age until at least 35% weight loss.
Hang in a warm spot to allow 36 hour fermenting.
[optional] Spray on Salami Mold solution before placing in refrigerator.
Hang in the refrigerator. When a weight loss of 35% is obtained, the salami is ready. Depending on the size, about 5-6 weeks.