Dry-cured pepperoni Italian-Style

[Bob]

You could use dry bags for that recipe but it really was formulated for use without a culture
It contains 3.6% salt + the salt in the cure, in other words very salty.
It has a lot of sugar, dextrose + corn syrup solids to mellow the taste of all that salt.

If you would like to modify the recipe you could:
use 2.5 – 2.8% salt
.6% total sugar, dextrose + corn syrup solids
.25% cure # 2
Culture of choice