I'm a big fan of the hand made variety I find in Italian markets around the Pittsburgh area. I have friends that make it on occasion back home with pork. I've read online that some folks use beef. Is there any problem any of you would see substituting venison as the meat? I realize we would need a bit more fat than the normal recipe calls for. Would the curing recipes work the same with venison as it would pork or beef?
Thanks in advance. I did search for this on here and found nothing like it yet.