Getting the salami going first.
Here are the ingredients.
From left to right.
TSPX 1/4 tsp, mixed with 1/4 cup cold distilled water and a pinch of dextrose (set this aside, added last)
50.0g non iodized salt
35.0g nfpdm (non fat powdered dry milk)
9.0g dextrose
6.0g garlic powder
7.0 g cure #2
In the middle left to right
3.0g smoked paprika
4.0g black pepper, course ground
3.0g mace
3.0g hot paprika
Put all the dry (except black pepper) in a zip lock bag and smoosh it around to break any clumps. When nice and even add the black pepper.
