Here from Yukon, Oklahoma. I process my own venison every year. Love making a variety of sausages and jerky.

I had a similar recipe and cut the kosher salt back to 2/3 cup and brown sugar up to 1 1/3 cup. I also add 1TBS course ground pepper, 1 TBS onion powder and 1 TBS garlic powder. I did this because the pink curing salt made the mix too salty for my taste. My next venture will be to add the maple syrup to the mix and see how that works out.

deanlorensen Would a good pork belly work as well as the pork trim and pork fat?