Before you ask, here is the recipe as it was given to me. Needless to say, I have tweeked it some.
German Dried Sausage
40# meat (1/3 lean pork and 2/3 venison)
Mix together: 1# salt, 10 TBS. pepper, 1 tsp saltpetre. May use cayenne pepper & garlic to taste also.
Pour salt mixture on meat and mix well.
Grind meat coarsley and put in casings.
Smoke 24 hours and hang to dry.