INGREDIENTS
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6 1/2 lbs of trimmed venison
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3 1/2 lbs of fatty pork shoulder or trimmings. You want a 20% fat mix when you are done
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3 tablespoons kosher salt
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3 tablespoons black pepper
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3 tablespoons onion powder
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3 tablespoons Accent
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1 tablespoon garlic powder
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1 tablespoon sugar
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1 teaspoon cayenne pepper
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1 teaspoon ground allspice
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1 teaspoon paprika
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1 teaspoon sage
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1 teaspoon crushed mustard seed
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2 teaspoons cure (Prague powder or Instacure #1)
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2 cups ice water