Charcuterie - Tuscan Salami

• 1 POUND BACK FAT
• 4 POUNDS PORK SHOULDER
• 2 OUNCES KOSHER SALT
• 1 TEASPOON DQ CURING SALT #2
• 1/4 CUP BACTOFERM F-RM-52
• 1/4 CUP DISTILLED WATER
• 1/2 CUP NONFAT DRY MILK
• 3 TABLESPOONS DEXTROSE
• 1 1/2 TABLESPOONS TOASTED FENNEL SEEDS
• 4 TEASPOONS BLACK PEPPER
• 1 TEASPOON MINCED GARLIC
• 4 OUNCES DRY RED WINE
• 10 FEET NAURAL CASINGS