Grind the beef, pork, and fat separate through the coarse disk. Mix together and chill in freezer a half hour or so. Grind through the fine disk. Mix remaining ingredients in. Cure in the refrigerator for 24 hours.
Pack into casings, tying off into 12" links, and hang to dry. Since the salami is a very thick sausage, eight weeks is the minimum time you should allow before sampling. Depending upon your specific drying conditions, twelve weeks is about the optimim drying time.
84 calories, 7 grams fat, 0 grams carbohydrates, 4 grams proteinper ounce. This recipe is low in carbs.