Ingredients:
5 lbs ground venison
1 lb ground pork (optional, for added fat)
1 ½ cups high-temp cheddar cheese, diced
4-6 jalapeños, seeded and finely chopped
¼ cup non-fat dry milk powder
3 tbsp kosher salt
1 tbsp black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp mustard seeds
1 tsp curing salt (Prague Powder #1)
1 cup cold water
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