First question is the meat ratios. I have pork fat in the freezer that I just got from a buddy who butchered a pig last week. This is all fat, no meat. For a 10 lb batch, how much venison to pork fat? Pork fat isn't as dense as meat, and I'm confused on how much to use. Next q. I've got a Hi Mt kit. It's their cracked pepper and garlic mix. (W cure)... Should I add any other spices to kick it up a notch? Just trying to get a solid plan before getting started.