the one I have is just a little different than Big Guy's.

ingrediants for 10 lbs. (25lbs)

2 cups Ice water (5 cups)
5Tb salt (3/4 cup)
2Tb Instucure #1(5)
2 cups Soyprotein concentrate (5)
2Tb ground white pepper(2 1/2)
2Tb nutmeg(5)
2 large cloves garlic (menced)(3 Tb)
6 Tb corn syurp solids(5)
2Tb powdered dextrose (5)
8 lbs meat (elk ; Venson ; beef) (20lbs. 5 lbs. )
2 lbs. pork fat (back fat if possible; from the porkchops)

Grind all meats thru a 3/16” plate. Add spices and ice water. Mix well then regrind thru 3/16” plate. Refrigerate forovernight
Stuff into casings 4” x 24”
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
turn smoker up to get smoke at 150 for 4 hrs.
Increase smoker to 200 and smoke for approx. 1 hr until internal temp is 155 degrees
Shower with cold water till internal comes down to about 100 and hang at room temp for a couple of hours.
Refrigerate overnight.