I have never attempted any of these types of dry cured sausages, but I have a landowner requesting them, and around here if they let you hunt and they want a dry stuffed sausage you stuff it (I couldn’t help it, but I do have a five pound sausage … Very good recipe. Hey, but its just a process so you just need the right guidance. Years ago I had a very similiar recipe but unfortunately lost it. https://www.sausagemaker.com/Dry-Cured-Hard-Salami-Kit-p/12-1616.htm For those who think it turns out Venison-its whats for dinner May 7, 2010 at 2:52 am. Recently I did a salami which was wild meat blended venison and pork fat you have to add the farmed pork fat as well to get the fat content up I have found. This one is almost identical. https://www.prepperfortress.com/salami-recipe-how-to-making-salami-at-home Dry curing salami is an involved process with quite a few steps, would definitely put this in the advanced meat curing category.

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