for salami your gunna need a cave or a converted fridge with a temp of 11 and humidity of 85% but for good snags hes a simple recipe just add or leave what you dont like and i all ways add pork shoulder fatter the better cause venison is too lean on its own so i add for every 2 kilos of venison 1 kilo of pork
for every kilo of meat add
1 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp italian herbs
mince or grind both meats fine and add spices mix very well put in sausage casings leave over night in fridge so flavours can combine then enjoy
