Ingredients:

  • 3 lbs ground venison
  • 1 lb chilled beef fat, finely ground
  • 2 tbsp liquid smoke
  • 2 tbsp kosher salt
  • 1 tsp curing salt (Prague Powder #1)
  • 1 tbsp brown sugar
  • 1 tbsp coarsely ground black pepper
  • 1 tbsp garlic powder
  • 1 tsp mustard seed
  • 1 tsp paprika

Instructions:

  1. Place the mixing bowl and the ground venison in the freezer for 20 minutes to ensure they are near-freezing.
  2. In the chilled bowl, combine the ground venison and ground beef fat.
  3. Add the kosher salt, curing salt, brown sugar, black pepper, garlic powder, mustard seed, paprika, and liquid smoke to the meat.
  4. Mix on medium speed with a stand mixer or by hand for 3–5 minutes until the meat becomes tacky and sticky to the touch.
  5. Divide the mixture into five 1-lb portions, shape them into logs, wrap tightly in plastic wrap, and refrigerate for at least 12 hours.
  6. Preheat the oven to 225°F (107°C).
  7. Line a baking sheet with aluminum foil and parchment paper.
  8. Carefully remove the meat logs from the plastic wrap and place them on the prepared baking sheet, ensuring they are not touching.
  9. Bake the logs until the internal temperature reaches 160°F (71°C), which typically takes between 5 to 6 hours.
  10. Remove the sausages from the oven and let them cool to room temperature before transferring them to the refrigerator.