@Leaflord @tyler @Paultron Regular salt would just dehydrate it, which is fine if that was the goal. The goal is both dehydration and fermentation via 'friendly' bacteria in a controlled manner. I read through the chemistry on it and it's basically impossible to prevent it, but there's some strategies worth exploring: aging and barrier. Aging the salami will reduce nitrosamines, as the substances either break down over time or are destroyed when consumed by bacteria (their presence impedes bacterial growth). This is where the barrier comes in as a secondary method of preservation. Some type of salting may be an option to prevent most bacteria from having a shot, or possibly a mold/yeast "crust" to outcompete and form a small biofilm on the skin. Either of these would possibly work, although both would make a weird "skin" and cause loss of salami. Will need to explore this further. Aging seems ideal to me, but I think it increases the risk of pathogenic bacteria entering the space. As long as general curing processes are followed correctly, the only bacteria you normally have to worry about getting into salami is staphylococcus, as basically everything else dies from the salinity.