I curfrently have some salami aging, 3% salt, no nitrates/nitrites. We copped the meat and fat (~30% fat) and added salt and seasonings and a bit of wine. Stuffed into dry age casings and hung in a wamr environment for 60h. Now in the fridge and beginning to smell dIvine. Distoings viff of lactobazillus about it of course, but that is receding. We added some wild garlic, which we boild in wine for a few minutes to take care of botulism.