Pork 100 lbs       

Salt 3.25 %.
Dextrose 2 %.
Red Wine 1 %. (I pint per 100 pounds)
Ground White Pepper 0.20 %.
Whole White Pepper 0.07 %.
#2 Cure 0.25 %.
Garlic Powder 0.20 %.
FRM-52 Culture 1/2 packet (no less then)

extra spicy
White pepper .05%
Coarse black pepper .25%
Whole red and green pepper (soaked) .5%
Garlic Powder .25%
Cayenne pepper .1% 

Processing

Grind all meat through a 1/8" plate,
Mix all ingredients except culture for 3-5 minutes.
Add culture slurry (culture and 8 ounces distilled water) and continue to mix for 2 minutes.
Stuff into a #5 by 27" fibrous casing.
Ferment at 75-78̊F with a relative humidity (r.h.) of 85-88% for 48 hours (pH of 4.7-4.9 is reached.
Maturation should be at 54-58̊F. with an 80-85% r.h. until sufficient weight loss is obtained (25-35%). About 4 weeks

VERY Successful. however consider lowering salt as this dries it intensifies, consider perhaps 3%

(edit by Big Dog -  I have since spoken with the author of the recipe and they concur that the salt content is too high, they think that 2.5 % is more in line with what we need. This is our analysis as well, I think the original 3.25% salt comes from amount of salt needed for the meat content, not the fat)