If your main goal is to produce something with what you have you might consider something like this:
viewtopic.php?f=1&t=12580I did this with only my oven and my fridge. I did use a starter culture and I did check the pH, but you could skip the pH check if you followed the prescribed fermentation time. Though it makes something a bit different than a traditional salami, I think they taste good and are easily achieved with little investment.
Fashionably late will be stylishly hungry.