* 5 lbs ground venison * 3 tablespoons kosher salt (11g/lb) * 1 tablespoon liquid smoke (4g/lb) * 2 tablespoons onion powder (3.2g/lb) * 1 tablespoon garlic powder (2.2g/lb) * 1 tablespoon coarse ground pepper (1.4g/lb) * 1 tablespoon white pepper * 2 tablespoons brown sugar (4g/lb) * 1 tablespoon dried red pepper flakes * 1/4 cup hoisin sauce * 1 level teaspoon Prague powder #1 or Instacure #1 (1.1g/lb) (I usually omit this part because it doesn’t last long enough to need cure)

i usually just dehydrate it, that’s why I add the liquid smoke. Sometimes I will smoke it quickly (30 mins of smoke) and then finish it in the dehydrator.
Be careful with the smoker, ground meat takes on smoke a lot easier than whole muscle