Fermentation...
Probably the step that took the longest to learn. Turns out that... Fermented... Salumi means that there actually needs to be a fermentation process in the mix. Time and temperature, just like sous-vide only with the added trickiness of controlling humidity. Bacteria cultures are the key, knowing that you have certain kinds of bacteria to make the salumi safe by exclusion (of bad bacteria). Bactoferm products are the weapon of choice, consistency is good, and the flavor can't be beat. They sell different cultures for the different types of salumi, and even sell a mold culture.
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