If you are using a mold culture prepare at least 2-3 hours before you need it. This will give it a chance to "wake up".
Clean your meat and cut the meat and fat into small chunks (small enough to fit into your grinder). Partially freeze the meat and fat 28f - 30f (-2c to -1c)
Prepare the casing by soaking in luke warm water (add a little baking soda to help lubricate the casings as it soaks). Also, prepare the starter culture as it needs to rehydrate for a least 30 minutes before using.
Grind chilled meat and fat through a medium plate (6mm). Rechill after grinding.
Add all of the spices, cure, dextrose, and the rehydrated starter culture to the mince meat. Mix till it starts to get tacky. It should stick to your hand if you turn your hand upside down, when finished.
Stuff the mince into your casings, prick with a sausage pricker, and weigh your salami. Record the weight then subtract 40% and record that number.. (that's your finishing weight) If you like a more firm salami you can let it dry to 50%.
Ferment your salami by placing them in an environment that's between 75F (24c) and 85F (29c) 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 dry the salami.
The drying conditions should be set to 55F (13C) and 80% humidity. Leave it in here till you lose at least 40% moisture loss. The more moisture that is lost the harder your salami will be. If you prefer a more firm salami just leave the salami in a few more days.