Dried Venison Does Anyone Now The Recipe For Dried Venison Salami With King Syurp In It?

Does anyone now the recipe for dried venison salami with king syurp in it? - dried venison

Salami deer or elk

8 pounds of lean venison or elk
2 pounds lard
1 pt. Water
10 c. Tea. Chopped garlic
5 c. Soup. Sal
2 v. Tea. Cure
3 / 4 ounce bell pepper
1 / 2 ounce ground black pepper
1 teaspoon of soup. Nutmeg
2 C. Concentrated Soy Protein
6 tbsp. Corn syrup (syrup or King)
1 teaspoon of soup. Juniper berries
2 v. soup. Dextrose Powder
4 tbsp. Onion powder
Grind venison and to combine with remaining ingredients, mix well by hand. This season, in the refrigerator overnight. Things on the bridges and link to the desired size. To wait or Jerky bars Cookshack or RibHooks; sausage can not touch. Dry at 130 ° C for 1-1/2 hours or until dry to the touch cover. Smoke from cooking with wood walnut to 200 ° internal temperature of 150 º. Cool in cold water under pressure at a temperature of 110 °. Let stand at room temperature for 1 hour. Refrigerator overnight before use.