Got a SM Salami kit for some dry salami. Not going with venison. Doing 3 lbs of 90/10 GB and 2 lbs of fatty pork butt. Pork is cubed and still frozen so it will get a course grind. The DVD that was in the kits is Rytek, he just shows how to stuff and hang the salami. The directions on the side of the box are no where near the recipe in his book. Side box is broke into a 5 lb batch. 5-6 Tbs of the mix 1 tsp cure 2 2 casings When the pork gets a tad defrosted i will start this. Looks to be 70-90 days. Just in time for FLA Gathering.