Venison Salami/Sopressata

[Bob]

Jerry-
A real good place to start would be with the book The Art of Making Fermented Sausage by Marianski. It is available on this site. It would answer many of your questions and is a great reference.

Many of the recipes and other info from that book and more can be found online here http://www.meatsandsausages.com/sausage-recipes

There is also a great sausage making forum that would also answer many of your questions if you click the forum link at the bottom of the page of that site.