2 pounds ground deer meat
1 pound ground chicken
1 tablespoon canning salt
1 teaspoon Tender Quick® Curing Mix
2 cloves minced garlic
1 teaspoon minced fresh ginger root
1/4 cup light corn syrup
1/4 cup soy sauce
1 cup teriyaki sauce
Combine the venison, chicken, salt and Tender Quick®, mixing completely. Rest in the refrigerator two days, mixing again two times each day.
Add the remaining ingredients before mixing for the last time. After a good, thorough mixing, let the ground venison rest another hour or so before forming and dehydrating.