non fat powdered milk and venison snack sticks

The recommendation is 1 cup for every 5 lbs... I cut it back to 1/2 cup for 5 lbs... I've done some without and had no problems ...

Depends upon the pork to venison ratio, but 1/2 to 1 cup per 5 pounds of meat won't hurt anything.

I would also recommend looking at a phosphate binder.  Butcher & Packer #414 "Special meat binder" is what I've been using.  I've not used soy or NFDM for moisture retention in my products since I ordered B&P414. It's fairly inexpensive and a little goes a very long way (like 2.28 grams per pound of meat).

AmesPhos is another good choice, but it's hard to find in stock and there is another post from today where the Ingredient Store may be discontinuing it.  Also B&P 414 is about 1/2 the cost of AmesPhos.