Calabrese Salami Picante 12/6/14

11 lbs lean 3/8" grind

4 lbs fat 3/8" grind and hand cut

136g salt (2%)

17g cure #2 (.25 %)

39g dextrose

30g crushed red pepper flakes

11g white pepper cracked

15g fennel seed cracked

30g paprika

9g garlic powder

6g f-rm-52 in .75cup H20

1.5 cup chianti wine 

Stuffed into beef middles soaked in water/ vinegar, 85/15

Fermented 24 hours at 85'

Dried in cellar 4 weeks at 45-50'F and 60-70% R/H

41% weight loss