I'm trying to recreate a deer salami we got from Wisconsin. It was in a 3" fibrous casing. All I can remember is it had mustard seed in it. I think I found a recipe. The one with mustard seed a all similar. As far as the mix should I use pork butt, pork trimmings, pork sausage?
post #1 of 2
1/1/14 at 6:45am