For the Salame Calabrese:
Grind the pork coarsely through a 3/8 plate. Mix the sea salt, dextrose, InstaCure, chili paste, and wine. Add the culture last. Stuff into the casing and ferment at 80°F and 80 percent humidity for 48 hours. Check that pH is 5 or less. Rinse the casing. Hang to dry for 45 to 60 days.