Found this recipe, for "leanest pork." Sounds like it would be awesome with venison, speed goat, or other lean game like.

5# lean, ground

1/3# fat, cubed

1/5# salt (kosher flakes work great)

2t pepper

1/2t ea: cinnamon, clove, nutmeg

4 cloves garlic, minced,

1/4c red wine

[Alternately, soak the garlic, spices and pepper (not salt) in the wine for three days, strain and add liquid to meat along with salt. This will give you a more refined spicing "profile."]

Be very sanitary throughout the process (keep everything 40 degrees, put in and out of fridge if it takes awhile to finish, wipe counters down with sanitizer or mild bleach, same with all utensils, bowls, etc.) because whatever you introduce here will have lots of time to thrive.

Mix everything, put into casing and hang out somewhere that's not airtight (most garages will do fine, but beware of odors from car oil, gun solvents, etc.) for 4-5 months!!!!

In that time you will see a greenish mold begin to grow on the outside (4wk), the salami will shrink (6wk), the mold will turn greyish (8wk), and by 16wk you're ready to eat. Give it just another couple weeks for prime pickins.

You just might love it, so make a double batch.



I'm doing this as we speak with pork, but will try some deer next year, with any modifications I think of based on this first run.