Ingredients · 1.4 pounds (650g) venison leg or shoulder, cut into 2.5cm pieces · 0.55 pounds (250g) fatty pork (shoulder is good), cut into 2.5cm pieces. |
Recipe · 6 1/2 lbs of trimmed venison · 3 1/2 lbs of fatty pork shoulder or trimmings. You want a 20% fat mix when you are done · 3 tablespoons kosher salt · 3 ... |
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