Preparation -
Mix all ingredients well. Divide into 2 equal parts. Form loaves about 4 inches in diameter. Wrap each loaf in heavy duty aluminum foil. Refrigerate for 24 hours. Place the loaves (still foil wrapped) into a large kettle. Add cold water to cover. Boil for one hour. Remove the salami from the foil; drain thoroughly on paper towels. Chill before slicing.