Salami

Salami is made from meats like wild meats or goat that might be though and needs grinding or often tastes like a wild meat you aren't used to. The spiciness covers the taste. don't use any fat from wild meat except bear since the others have the wild flavor concentrated in the fat. Wild sausage that's part pork or pork sausage makes a fine breakfast sausage. Wild meat is generally extremely lean. so you can combine it with really fatty pieces of pork and it will benefit. You can use 1/4 to one-third pork. Season, grind up. I just bag it up in baggies, tie with the wires and freeze. Each bag holds enough for a breakfast. When we have plenty of wild meat and pork I make it by the kettlefull. You can add black whole peppers after your grinding to make it authentic. Sage, allspice, garlic, ground cardamom seed, and onion powder are all good in it. After the meat is seasoned if you want you can stuff it into casings. Smoke about 48 hours. Smoking is no substitute for cooking. Freeze it and cook it when you are ready for a sausage meal.

From: Old Fashioned Recipe Book by Carla Emery.