Ingredients:

  • 3 lbs ground venison, elk, or moose (lean)
  • 1 lb ground pork fat or pork shoulder
  • 0.5 cup ice-cold distilled water
  • 2 tbsp curing salt
  • 3 tbsp brown sugar
  • 1 tbsp kosher salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp ground black pepper
  • 0.5 tsp ground cloves
  • 0.5 tsp ground allspice
  • 3-4 collagen casings (12-inch)

Instructions:

  1. Combine the ground game meat and pork fat in a chilled bowl.
  2. Add the curing salt, brown sugar, and remaining spices to the meat.
  3. Pour in the ice-cold distilled water and mix by hand or with a stand mixer on low for 3-5 minutes until the meat becomes tacky or sticky.
  4. Slide the pre-soaked collagen casing onto the sausage stuffer nozzle.
  5. Gently fill the casings, avoiding over-packing, and twist the sausages into 6-inch links.
  6. Prick any visible air bubbles in the casings with a sterilized needle.
  7. Preheat the smoker or pellet grill to 160°F (71°C).
  8. Place sausages on the rack and smoke until the internal temperature of the center sausage reaches 160°F (71°C).