If you plan on using Mold 600 on your salami- rehydrate 1/2 tsp in a 1/2 cup of distilled or non chlorinated water.
Grind your chilled (below 35F) pork and fat on a 10mm plate. Rechill once finished
Mix in all of your seasonings and the sauerkraut juice. Once your meat mixture is sticky, stuff your meat into casings.
Prick out the air pockets, brush with mold 600 (if using), and weigh your salami. Record the weight and place in a fermentation chamber.
Ferment between 65-75F with 85% humidity for 24-72 hours. Test your pH. With this method try to target a ph of 4.9. Once you hit your target move the salami into it's drying chamber.
Dry this salami at 55F and 80% humidity till you achieve your target weight loss. I typically target 38% - 40% weight loss.