Mild Italian Salami Seasoning - Misty Gully

Makes 5kg of salami.

Directions for use: Use 4kg lean pork, 1kg pork back fat. Mince near frozen meat through a 8mm plate. Mix 5kg ground meat with Mild Italian Cacciatore Seasoning, 125ml of red wine, 5g of Bactoferm TSPX and 15g of Misty Gully Cure #2 (sold separately). Fill size 44 natural hog casings. Hang for 72 hours at 20-25c and 80-90% humidity. Apply Bactoform Mold 600. Store sausage at 12-14c and 80% humidity for 4-8 weeks until 30-43% weight loss has been achieved.