This recipe uses cure #2 and is a Poli recipe. Please refer to his site for the recipe.
Getting ready for mixing. The liquid (bottom left) is 1/4 tsp T-SPX mixed with distilled water and a pinch of dextrose. Set this aside for adding last before stuffing.
![](http://i868.photobucket.com/albums/ab242/nepas1/2015%20dry%20cure/salami1.jpg)
Mixing the dry with the meat. This is 5 lbs of 85/15 GB.
![](http://i868.photobucket.com/albums/ab242/nepas1/2015%20dry%20cure/salami2.jpg)
Hanging right after stuffing. These will hang for a 12 hour fermentation.
![](http://i868.photobucket.com/albums/ab242/nepas1/2015%20dry%20cure/d09e2a3b-30a2-42ac-826b-8ad1ad68f873.jpg)
This pic was taken 7 hours into the fermentation process. Not the darker color change.
![](http://i868.photobucket.com/albums/ab242/nepas1/2015%20dry%20cure/b819b24b-e310-4484-9d27-8bfd372435fd.jpg)