Choose fresh pork, beef, or a mix with enough fat
Chill the meat and fat until very cold
Trim away gristle, sinew, and excess connective tissue
Grind the meat and fat to the desired texture
Mix with salt, curing salt, pepper, garlic, and other spices
Add starter culture if making fermented salami
Mix thoroughly until the meat becomes sticky and well combined
Stuff the mixture tightly into clean sausage casings
Remove air pockets by pricking or pressing the casings
Twist or tie into links or logs
Hang or place in a controlled curing environment
Maintain proper temperature, humidity, and airflow during fermentation and drying
Let the salami ferment if using starter culture
Dry and age until it reaches the desired firmness
Check weight loss and texture during curing
Store finished salami in a cool place or refrigerate
Slice and serve when fully cured