I think you should research how to set up control of temperature and humidity for dry curing and research fermentation cultures (particularly which ones are available to you) before looking for a recipe. There are recipes for cooked salami, is that what you want?
Have a look at UMAi bags, on their Forum and You Tube. This is a good way to start if you have no curing chamber yet. Obviously you will finish up with a curing chamber but at least you can eat your own salamis for a start. Good Luck, Jan.