Place the minced pork in a suitable bowl. Add the spices and nitrite salt. Stir the mince better with clean hands (you can wear gloves). Cover the bowl with cling film and put it in the refrigerator for 24 hours to mature. After 12 hours, stir the meat mixture additionally. After 24 hours, the mince will become dense and viscous

Place a pastry bag in a glass with the narrow end facing down. Check the mince for viscosity. If the mass is thick, you can add a couple of tablespoons of water or brandy. Place the stuffing in the bag.

Cut off the tip of the pastry bag. 0.3 inches if you plan on thin sausages. Fans of wide sausages can cut off about an inch. In this case, the drying time will increase. On the dehydrator's pastry rack, place the raw sausages some distance apart. This makes 2 trays.

Dry the salami with the two grates at 131°F. Initially, 9 hours. Then take a break for 2 hours. Swap trays and continue drying for another 6 hours. Note that cooking times can vary if you are not using a Dehydrator.