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Hello,

I was going to make salami today but something has come up. I've already added the salt, nitrates, spices and wine to my minced meat.

Is it okay to freeze the mince and thaw it out again on the day I want to make salami, adding the culture once it's thawed out?

Failing that how long can it sit in the fridge for before I can use it now that the salts and nitrates have been added?

In 'my' part of Portugal the mixed farce is often kept the fridge for one to three days before stuffing by hand.

I make a dried Csabai and the farce is kept in the refrigerator for up to 3 days before stuffing. Old family recipes state that this improves the flavour. To freeze the farce as you mention I have no experience with.
But you are safe with a 3-4 days delay if kept cold properly.
Cheers,
Jan.