Chill meat and fat to just below freezing. Grind meat and fat separately through a ¼-inch plate making sure to keep meat as cold as possible during handling. Place meat in a mixer bowl and mix in salt, red wine, dextrose, powdered milk, fennel seed, anise seed, garlic powder, pepper, chili flakes, and Cure#2. Mix until paste becomes slightly sticky against the side of the bowl. Dissolve starter culture in distilled water. Add to meat mixture, making sure to mix thoroughly. Stuff mixture into beef middles and tie off to desired length. Ferment sausages for up to four days in an area where temperature and humidity can be controlled to 80ºF and 80-85% humidity. Transfer salami to an area where the temperature is relatively consistent around 60ºF and 75% humidity. Dry until salamis lose roughly one third of their starting weight and serve.