Clean meat from any silver skin or arteries, cut into small chunks and chill till the temperature of the meat gets below 34f.
Grind chilled pork and fat through the 10mm plate and grind chilled beef through the 3mm plate. Let chill before mixing. You want the temp of the meat to be around or below 34F.
Prepare all the seasonings and prepare the starter culture and set to the side. You starter culture needs about 30 minutes to "wake-up" before use.
Mix the meat, seasonings, and re-hydrated culture together. You mince meat will be very sticky when finished
Stuff your mince tightly into a salami casing, making sure there are no air pockets. Tie the end well to ensure that it doesn't come open. Weigh your salami and record the weight
Prick your salami to get rid of any air pockets and brush your salami with The mold 600 (if you are using this)
Ferment your salami at 75F with 90% humidity for 12-24 hours (these parameters are for this culture, other culture require different parameters).
Test the pH at 18 hours to see where you are at. You are aiming for a ph between 4.9 and 5.2.
Once you have reached your target pH place your salami in your drying chamber at 55F with 80% Humidity. Let it dry in this chamber until you have reached a 38%-40% weight loss.