Step 1

Cut the meat and fat into pieces that will go through a meat grinder easily, then chill in the freezer until half-frozen.

Step 2

Mix the bactoferm with the water and reserve.

Step 3

Cut the UMAi DRY casings into a foot length, or however long you want your salami to be.

Step 4

Grind the chilled meat and fat through a ¼ inch die of a meat grinder.

Step 5

Toast the fennel and pulse a couple times in a spice grinder. Don’t grind the fennel to powder, just pulse it 2-3 times as you want to see some whole seeds in the finished product. Mix the meat with the salt and spices by hand, then mix in the finishing ingredients: dextrose, milk powder, the bactoferm slurry, and wine.

Step 6

Pack the mixture into the UMAi DRY casings, tying off each end with zip ties or butcher’s twine. Put the salami on a baking sheet with a rack, then allow to ferment at room temperature for 24 hours, or until you can notice the color of the meat visibly lighten.

Step 7

For fermenting, putting the salami in a still/turned off oven works fine. If you put the salami in the oven, make sure to put a note on the handle so no one turns it on-that won't be fun for anyone.

Step 8

After 24 hours, remove the salami and place in a fridge for 4 weeks, or until dry to your liking. When the salami are finished, I like to vacuum seal and freeze them until I want to use them, which also refreshes the texture.

Step 9

Finished, dried salami can be stored in the fridge for a few weeks, or frozen for long-term storage.