Mixed in pork and beef with salt, cure and sugar, into the fridge overnight
Remainder of spices added, with some wine and starter
Pressed into a beef bung(according to the recipe
final salami, was a bit oversized so i diveded it into 2, and now sitting in the oven at 80* 90% humidity to incubate.
Will be getting 3 sessions of light smoke after this, then into the basement to age.