- Venison, rump 1350g / 3 lb
- Pork back fat 570 g / 1¼ lb
- Pork, leg meat, lean 340 g / ¾ lb
- Salt 35 g / 6½ tsp
- Skim milk powder 120 g / ½ cup
- Dextrose 18 g / 1 tbsp
- Red pepper flakes 6 g / 1 tbsp
- Instacure #2 5 g / 1 tsp
- Garlic powder 4 g / 2 tsp
- Bactoferm T-SPX 0.24 g / ¼ tsp (dissolve in 2 tbsp of distilled or boiled then cooled water to remove chlorine)
Recipe by Len Poli