How to Dry-Cure Salami

* 5 pounds boneless pork shoulder, cut into 1-inch cubes

* 1 tablespoon curing salt

* 2 teaspoons of salt

* 1 teaspoon black pepper

* 2 teaspoons garlic powder

* 2 teaspoons onion powder

* 1 teaspoon fennel seeds

* 1 teaspoon coriander seeds

* 1/2 teaspoon red pepper flakes

* 1/4 cup red wine

* 1/4 cup white wine

* 1 cup water

Instructions

1. In a large bowl, combine the pork shoulder cubes, curing salt, salt, black pepper, garlic powder, onion powder, fennel seeds, coriander seeds, and red pepper flakes. Mix well to coat the pork.

2. Cover the bowl and refrigerate for 24 hours, stirring occasionally.

3. After 24 hours, add the red wine, white wine, and water to the bowl. Mix well to combine.

4. Cover the bowl and refrigerate for 3-5 days, stirring occasionally.

5. After 3-5 days, drain the pork from the brine. Rinse the pork under cold water and pat dry.

6. Hang the pork in a cool, dry place to dry-cure for 3-6 weeks. The salami should be firm and dry to the touch when finished curing.

7. Once the salami is dry-cured, it is ready to eat. Slice the salami thinly and enjoy!

Tips

* Use a meat grinder to grind the pork shoulder into 1-inch cubes.

* If you don't have a meat grinder, you can also use a food processor to chop the pork shoulder into small pieces.

* To make sure the salami is evenly cured, stir the mixture occasionally during the curing process.

* The salami is ready when it is firm and dry to the touch. If the salami is still soft, let it continue to cure for a few more days.

* Store the dry-cured salami in a cool, dry place. It will keep for several weeks.