If you are using a mold culture prepare at least 2-3 hours before you start processing your meat. This will give it a chance to "wake up"
Clean your meat of any sinew or silverskin and cut the meat and fat into small chunks (small enough to fit into your grinder)
Chill your meat to 32f-34f. Grind chilled meat and fat through a course plate (10mm or 8mm). Rechill after grinding.
Prepare the casing by soaking in luke warm water and prepare the starter culture as it needs to rehydrate for a least 30 minutes
Combine the cure and the spices together and set to the side. In a small container weigh out the titanium dioxide and mix 1-2 tablespoons of cool water in it.
Once you have everything ready add the cure, spices, and the starter culture to your mince and begin mixing. Mix well until everything is thoroughly incorporated. It should feel tacky and stick to your hand if you turn your hand upside down, when finished.
Add the titanium dioxide liquid and mix for another 20 seconds till everything is well mixed
Stuff the mince into your casings, 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 for 18-24 hours. 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 till you lose 30% – 40% moisture loss. The more moisture that is lost the harder your salami will be. I personally like 38% – 40% weight loss.