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I have a fair amount of bison heart pieces left over from another recipe. I was thinking of making a salami with it. I was going to use some diced pork fat and was unsure if I should use some other bison meat apart from the heart, such as flank. Does anyone have any recipes for this, should there be enough myosin in the heart to bind the salami if I were to use just that with the pork fat and seasonings??