Homemade Salami Soppressata

Ingredients

• For every 1 kg (2.2 lb) of Pork shoulder:
• Salt 28 g / 5 tsp
• InstaCure #2 2.5 g / ½ tsp
• Powdered dextrose 12 g / 2 tsp
• Black pepper 2 g / 1 tsp
• Red pepper flakes 1 g / ½ tsp
• Whole peppercorns 1 g / 1 tsp
• Chili powder 1 g / ½ tsp

Garlic powder 1 g / ½ tsp

• Bactoferm T-SPX Starter Culture 0.12 g / ⅛ tsp (dissolve in 2 tbsp of distilled or boiled then cooled water to remove chlorine)