Thread: Anyone know how to make a good salami???

I have been asking around for a while localy but with no real luck
Im Over paying bug bucks for all my venison offcuts (and rutting stags) to be made into Salami.
The places i have been getting them done makes a good job of it but wont part with how they do it . Mainly because it is there buisness.

Any one got some idea for me? Im keen to build a smoker etc but have been told cold smoke is best by some and hot smoke by others.

And Peperoni seems to be all people do in the home made ones which i would like to be a bit more experimental with flavours.