Thanks Stan for answer and for writing that great books. i have read two of them and they are most helpful.
After all of the info, Im really looking forward making salami of wild boar and deer.

Best regards,
Marko

Thanks for answers and Chuckwagon thanks for welcome. Glad to be here. @Baconologist The 625ppm nitrite and 2187ppm nitrate limits apply to intact pieces of meat, not the ground meat used in sausages. Thanks for information. In "Home production of quality meats and sausages", it is said like that - ...

Hi everybody, I am Marko and I am new to sausage making. In a close future I intend to make slow fermented sausages. I wanna have enough tehnical knowledge so that I could, without worries, create my own recipes. So I really hope that somebody would be kind enough to spend a few minutes answering th...