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Chill the bowl and paddle of a stand mixer.
Chill meat and fat to 29°F.
Add meat to a buffalo chopper and process 45 seconds, adding the salt, InstaCure, dextrose, spices, garlic, and wine.
Transfer meat mixture to the chilled bowl of a stand mixer fitted with a paddle.
On low speed, slowly incorporate Bactoferm.
During the grinding and paddling phase, the meat should not rise above 38°F.
Case the meat mixture into beef middles and, with a 10-inch supporting string, tie salumi.
Lag-phase the salami at room temperature for 10 hours and move to refrigerator overnight.
Ferment at 70°F and 90 percent humidity for 48 hours.
Move to dry at 65°F and 76 percent humidity for approximately 4 months.
Water activity should be around 0.88 aw at harvest.