The Casings:

Soak fibrous casings in water for 15 minutes prior to using. Four casings will be required if they are 2½ inches (6.4 cm) in diameter and about 12 inches (30 cm) long.

The Meat:

Grind 3 pounds (1362 g) of Marlin and use 2 pounds (908 g) of pork mince

It is important to note if you wish to try different meat products such as chicken or tuna, you must include the minced pork to act as the binder

Mix the seasoning, water, and the powdered milk in a large bowl until the ingredients are perfectly blended. (For a normal salt taste, add the optional 1 teaspoon of salt; for a mild salt taste, omit the salt.)

Add the meat to the seasoning mixture and mix thoroughly. Knead about 3 minutes.

Stuff the sausage mixture into the fibrous casings. Insert the cable probe of an electronic thermometer in the open end of one of the sausages. Close the casing around the probe with butcher’s twine.

Refrigerate the salami overnight.

Smoking and Cooking:

Remove the sausage from the refrigerator, and place it in a smoker that has been heated to 150°F (65°C). Make sure that the damper is fully open while drying the surface. Maintain this temperature with no smoke until the casing is dry to the touch. (Alternatively, dry the casing in front of an electric fan.)
Raise the temperature to 160°F (71°C), and smoke the sausage for 3 to 6 hours using Maple Bisquettes.

If you wish to cook the sausage in the smoker, raise the temperature to 180°F (82°C) and hot smoke until the internal temperature is 160°F (71°C). Instead of cooking in the smoker, the sausages may be cooked by steaming.

Cooling:

Refrigerate overnight before using.