That is insurance for commercial producers in the U.S....indaswamp what your take/opinion on Marninski's book stating that you should do a cook step...? a bit confused there kind of contradicted the whole point of dry cured meats? is it something you practice? the paragraph called "Safety Options And Examples of Validated Processes"
They have since relaxed that requirement, but you have to do validation testing on batches to prove the product is safe. At least this is my understanding.
Just be very familiar with the 4 safety hurdles and how they stack synergistically to favor good bacteria and inhibit the bad. Also understand the degree hours formula for safe fermentation...this gives you a good idea on how long you can leave the salami out at temps. above 60*F and still have a safe product.
And for traditional salami-always start with the freshest whole cuts you can get....you will get the best results..