Ingredients:

  • 3 lbs ground venison (lean)
  • 1.5 lbs pork shoulder
  • 8 oz pork back fat
  • 3 tbsp kosher salt
  • 1 tsp Prague Powder #1
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp ground black pepper
  • 1 tsp mustard seed
  • 1/2 cup ice-cold water
  • 4 12-inch fibrous casings

Instructions:

  1. Prep the casings. Soak the fibrous casings in warm water for 30 minutes. They need to be pliable so they don't tear when you stuff them.
  2. Chill the meat. Put the cubed venison and pork in the freezer for 30-45 minutes. You want them crunchy to the touch, but not frozen solid. This stops the fat from smearing during the grind.
  3. Grind the meat. Pass the venison and pork through a coarse plate. Grind the pork back fat separately, then fold it into the lean meat.
  4. Mix the dry spices. Combine the salt, Prague Powder #1, brown sugar, paprika, garlic powder, pepper, and mustard seed in a small bowl.
  5. Create the emulsion. Add the seasoning blend and ice cold water to the meat. Mix for 3-5 minutes. Continue until the meat becomes tacky and sticks to your hand.
  6. Stuff the casings. Load the meat into the stuffer. Fill the casings firmly, but don't overstuff them to the point of bursting. Use a needle to prick any visible air bubbles.
  7. The cook. Place the sausages on a rack in the oven at 110°C (225°F).
  8. Check for doneness. Cook for 3 hours 30 mins until a digital thermometer hits 71°C (160°F).
  9. The cool down. Let the sausages rest on the rack for 20 minutes before moving them to the fridge.