Here is what i do

Pepperetts


8 Lbs. Pork shoulder
7 Lbs. Venison
6 Tbs. Salt
9 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #2
1 Tbs. Mace
1 Tbs. Amino Phosphate
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
1 1/2 cups Fermento
1 liter cold water

Grind meats through a fine plate, re grind to mix.
Add spices and water, mix well.. Stuff into 22mm collagen casings.
Link into 10 “ lengths with butcher cord. Hang in smoker and dry for about 1 hr. at 130 F,
apply a heavy smoke for about 3 hrs @150 F. Increase smoker to 175 F and smoke to 155 internal.
Allow to cool.
Then hang to dry to desired texture..