I have two Venison back straps from a buck I took in November. Cleaned and trimmed real well. Being each loin weighs differently, I am using this Cure ratio for each loin. Using 3% Salt, 0.53% pepper, 0.11% Thyme, 0.13% Juniper berries, 0.25% Cure #2 and 1.00 % sugar. Now for a 16 day nap in the refrig. After curing, I let this air dry for a few hours and then stuffed them into Beef Bungs. Then into the curing cabinet.