Just wondering if you see anything out of place or wrong on this recipe.
Salami Calabrese ( I left out the fennel seed on purpose )
12 lbs lean pork loin
5 lbs of pork back fat
salt 215g
cure #2 19.3
dextrose 15.4g
sugar 15.4g
pepper 15.4g
red pepper flakes 30g
paprika 15.4g
t-spx culture. I used the scale on package and added a little more
sweet red wine 15oz
ferment at 20c for 72 hours at 90% humidity
then dry at 13.5c and 80% humidity
Does this recipe look ok to you ?
Just to tweak that a bit, I would lower the sugar to 2g/kg each of dextrose and sucrose. (you also have 10% sucrose in the paprika.) 48 hours at 70F with TSPX is usually enough, but if you are not testing the pH you might as well go to 72 hours, but certainly not over. Don't cheap out on the paprika and hot peppers. Get some genuine Calabrian peppers and you will be amazed at the difference. I learned the hard way! 
