This is traditionally a pork sausage, or a mixture of pork and beef. But to my mind, the important thing is the seasoning and the smoke. I used duck in the batch we took pictures of, and venison, bear or some other meat would work fine. I prefer to use pork fatback for the fat here, as it is firm and white. Keep in mind this is a full-on smoked and dried salami. You must pay attention to detail here or you will fail. Be extra careful about cleanliness and measurements. Watch your humidity every day, because even 24 hours at humidities below 50 percent in the early stages of a salami's hang time can cause case hardening, which can ruin the batch. This is why I use the narrower hog casings instead of the normal beef casings: It's easier to succeed using the narrow casing because the hanging time is shorter.
Once the salami has dried, which typically takes a month to two months, you can cut it down and eat it. It stores well in the fridge, but since it's smoked it will make your fridge smoky unless you keep it in a tightly closed container. It also freezes well if you vacuum seal it.