I have always used pork trimmings (fat) 5 pounds to 25 pounds Venison. Last time I used pork shoulder 50/50, it stalled and took over 10 hours and was dry.
I just pulled another 30 pounds smoked today 1 hour under 120* then ramped to 180* for less than 2 1/2 hrs start to finish, pulled at 157* and into ice bath, perfect results once again.
The Salami made with pork 50/50 was not near as good as that made with just a little fat, and good old corn fed venison for the meat source! I won't use shoulder and dilute my precious venison again,, all I did was ruin the best meat, to barely improve the pork.