Mix all ingredients well. Divide into two parts, and mold each part into a log. Wrap each part in foil. Twist or tie ends tightly. Refrigerate for 24 hours, then put in a large pan of boiling water. When the water returns to a boil, boil for 1 hour. Remove from water and poke holes in the bottom of the foil with a fork, then let drain. Refrigerate again for 24 hours. Salami may be sliced for sandwiches, cubed or sliced for an appetizer tray, or eaten as a quick snack.