Here is where our old friend, Morton's Tender Quick, comes into the story. It already has the "pink salt" or Prague powder already mixed in at the correct ratio.
The pink curing salts help prevent spoilage and kills bacteria better than plain sodium chloride table salt. And it helps give the meat the classic pink color we expect to see in hams and bacons.
If you google "Fox Valley Foodie venison bacon" you will find a great recipe for the ground venison (with pork) that explains the steps really clearly.
