Method
Grind the partially frozen meat and fat separately through a fine mincer plate.
Combine the fat and lean meat
Dissolve the starter culture in a tablespoon of tap water
Add the dissolved starter culture to the meat and mix in well
Add the seasoning and wine to the meat and mix in well
Add the salt to the meat and mix in well
Refrigerate for 1 hour
Stuff into natural or artificial casings – should be about 80 - 100 mm lay flat
Ferment at 22 Deg C for 72 hours (85% humidity)
Let the salami hang for 2 – 3 months at 12 – 16 Deg C. (75% humidity)