I made a batch of Salami last night. I did a little better on keeping the fat from rendering out. After smoking for 6 hrs I finished in the oven on 175. I pulled it when internal temp reached 152. It is still a little dry because I used 3 lbs of venison to 2 lbs of ground country style ribs. I can bump the fat/pork up but I try to compromise between healthy and not to dry.
The recipe I use
5 lbs of venison with 25% fat
5 tsp curing salt
1 1/2 tsp garlic powder
1 1/2 tsp onion powder (didn't have any so omitted)
2 1/2 tbsp whole black pepper
2 Tbsp whole mustard seed (substituted with coriander seed)
3 Tbsp dry red wine (I used red wine vinegar....need to try it with good wine)
Added some
Cummin
Red pepper
I just roll into logs and omit casing.