Grind chilled meat and fat through 10mm plate. Re-chill then grind again through a 3mm plate. Make sure it's partially frozen between grinds. The mince should look uniform.
Prepare the casing by rehydrating in water and prepare the starter culture as it needs to rehydrate for a least 30 minutes
Once you have everything ready add all your spices and starter culture to your mince and begin mixing. Mix well till everything is thoroughly incorporated. It should feel soft and resemble a paste.
Stuff into your casing, prick with a sausage pricker, and if you plan on using mold this would be a good time to brush it on. Also weigh your salami and record the weigh.
Ferment your salami by placing them in an environment that between 75F and 85F with high humidity. You can achieve high humidity by wrapping you salami in cling film. This locks in the moisture. A good place to ferment is in your oven with the light on but the oven off. (EVERY STARTER CULTURE IS DIFFERENT. THESE INSTRUCTIONS ARE FOR THE FLAVOR OF ITALY STARTER CULTURE). The goal of fermentation is to reach a pH between 5.2 and 4.9.
Once you have reached the target pH you can transfer your salami to the drying chamber.
The drying conditions should be set to 55F and 80% humidity. Leave it in here for at least 8 weeks. Larger diameter sobrasada will require more time. The longer you leave it the more developed the flavor will become. I generally target a 30% -32% weight loss.