Salami Genoa is made from pork and beef

Materials	lean pork trimmings (butt), 40% beef (chuck), 40% pork back fat or fat trimmings 20%	2.0 kg (4.4 lb) 2.0 kg (4.4 lb) 1.0 kg (2.2 lb)
Ingredients	salt, 3% (cure #2 accounted for) cure # 2 dextrose (glucose), 0.2% sugar, 0.3% white pepper garlic T-SPX culture,	140 g 12 g 10 g 15 g 15 g 10 g 0.6 g (1/4 tsp)
Instructions	1. Grind pork and back fat through 3/8" plate (10 mm). Grind beef with 1/8" plate. 2. Mix all ingredients with meat 3. Stuff firmly into beef middles or 46-60 mm protein lined fibrous casings. Make links 16-20" long. 4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity. 5. Dry at 16-12º C (60-54º F), 85-80% humidity for 2-3 months. The sausage is dried until around 30-35% in weight is lost. 6. Store sausages at 10-15º C (50-59º F), 75% humidity.
Notes	If mold is desired spray with M-EK-4 mold culture after stuffing. The following spice and herb combination can be found in some recipes: spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel herbs: 3 parts marjoram, 1 part thyme, 1 part basil. To make 5 kg sausage about 7 g of spices and 4 g of herbs are needed. Some recipes ask for the addition of red wine and you may add around 120 ml (1/2 cup). If sausage is made without starter culture (not recommended) read about curing in traditionally fermented sausages