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Salami is not something the average person would set about to make, and therefore knowing how to make salami is not common knowledge, especially duck salami. However, for those of you wishing to break from the hold of common, everyday foods, duck salami is an adventure waiting to be experienced.
Coarsely grind the duck meat, along with its fat, in the meat grinder or food processor. It is important to keep the meat as close as possible to freezing, without being frozen, to inhibit bacteria from growing. Since duck is so fatty, use about 1/3 fat and 2/3 meat for this mixture. Pork fat can be used if the duck is not fatty enough. Do not overgrind the meat, or the fat will become pasty.
Add the water to your instant cure and stir until dissolved. Pour it with the rest of the spices into your meat and mix thoroughly. If you use your hands to mix, it is wise to use gloves to keep the curing mixture from getting on your skin.
Place the meat mixture into the gallon-size plastic bag. Squeeze out as much air as your can and close it. Place in the refrigerator to cure for 24 hours. Thoroughly clean all surfaces and containers with hot soapy water.
Soak your casings for about an hour before you stuff them. Place them over the end of a large funnel, or whatever sausage stuffing attachment you have. Tie one end with the cotton string tightly with a knot about 2 inches up from the end.
Push the meat mixture into the casing, squeezing out the air pockets and pushing the meat into a tight tube. When all the meat is pushed in, twist the end and tie it tight with the cotton string. Trim the end of the casing and string so they are about an inch long.
Place the raw salami into a 300 degree oven and bake for at least 2 1/2 hours, or until the internal temperature of 160 degrees has been steady for 10 minutes. Remove the salami from the oven and cool. Wrap in paper and refrigerate. Slice as needed.