- 20 lbs. venison
- 5 lbs. pork (ground pork butt works best)
- 2-12 lbs of cold water
- 12 oz. powdered milk
- 7 oz. of salt
- 1 oz of Karo syrup (dark) or molasses
- 1 oz Prague powder (or any cure)
- 1 oz fine black pepper
- 1 oz. garlic
- 14 oz. marjoram
- Mix all ingredients and stuff into hog casings, make (approx.) 1 lb rings.
- Allow rings to dry for 30 – 60 minutes.
- Smoke until internal temp is 152°F with hickory and mesquite.