Does anyone now the recipe for dried venison salami with king syurp in it?

Venison or Elk Salami





8 lb. lean venison or elk


2 lb. pork fat


1 pt. Water


10 tsp. Chopped garlic


5 tsp. Salt


2 tsp. Cure


3/4 oz. red pepper


1/2 oz. crushed black pepper


1 tbsp. Nutmeg


2 c. soy protein concentrate


6 tbsp. Corn syrup ( or King Syrup)


1 tbsp. Crushed juniper berries


2 tbsp. Powdered dextrose


4 tbsp. Onion powder


Grind venison and combine with remaining ingredients; mix well by hand. Let season overnight in refrigerator. Stuff into casings and link to desired size. Hang on to or Cookshack Jerky Rods or RibHooks; do not allow sausage to touch. Dry at 130掳 for 1-1/2 hours or until casings feel dry to the touch. Smoke-cook over hickory wood at 200掳 To internal temperature of 150潞. Cool under cold water spray to internal temperature of 110掳. Let sit at room temperature for 1 hour. Refrigerate overnight before using.Does anyone now the recipe for dried venison salami with king syurp in it?
You might try searching for a recipe on a sight called allrecipes.com. I use it a lot to find recipes of all kinds.