Try the recipe on this page: http://www.biggamehunt.net/recipes/
for the salami sausage. I wouldn't quite call it salami, in my opinion it turns out more like a summer sausage, just a bit drier because its so lean, but I thought the flavor was excellent. I've made it from deer and/or elk plus some regular ground beef. I did not add extra beef fat though.
Thanks for the post! I tried a summer sausage kit from Bass Pro Shop that came with seasoning, cure, and casings. It turned out very good and the cost was around $15 to make 10#.
I would still like to try making some from scratch if anyone has a secret recipe!
Others have offered up a sighting of roughly 2 inches high at 100 yards as a good sighting scheme. In my own experience I have come to favor a sighting of 3.5 inches high at 100 yards. This allows for the individual to hold dead-on (directly in the middle of the top and bottom) the animal out to roughly 350 yards.
Magnum calibers such as the 7mm Remington and 300 Winchester will extend this slightly. At 400 yards I hold directly on the backbone of the animal. The drop at this range allows the...