Ingredients:

  • 4 lbs lean venison or elk, cubed
  • 1 lb beef fat, cubed
  • 1 cup ice-cold distilled water
  • 1 tsp curing salt (Prague Powder #1)
  • 1/3 cup brown sugar
  • 2 tbsp garlic powder
  • 1 tbsp mustard seed
  • 1 tbsp liquid smoke
  • 1 tbsp kosher salt
  • 1 tsp ground black pepper
  • 3-inch collagen or natural beef casings

Instructions:

  1. Chill the meat grinder throat and die in the freezer for 30 minutes. Grind the 4 lbs cubed game meat and 1 lb cubed beef fat together using the 4.5mm die, ensuring the mixture remains cold to the touch; if the fat softens, chill the meat in the freezer for 15 minutes.
  2. Transfer the ground meat to a stand mixer. Add 1 tbsp curing salt, 1/3 cup brown sugar, 2 tbsp garlic powder, 1 tbsp mustard seed, 1 tbsp liquid smoke, 1 tbsp kosher salt, and 1 tsp ground black pepper. While mixing on medium speed, slowly drizzle in 1 cup ice-cold distilled water and mix until the meat becomes tacky and sticks to the side of the bowl.
  3. Stuff the mixture firmly into the 3-inch collagen or natural beef casings, twisting every 12 inches to create individual logs and tying the ends securely. Place sausages on a tray, cover with plastic wrap, and refrigerate for 24 hours.
  4. Preheat the smoker or oven to 160°F (71°C). Place sausages on the rack and smoke or bake until the internal temperature reaches 160°F (71°C) and the exterior is a dark golden color.
  5. Immediately plunge the cooked sausages into an ice bath for 10 minutes to stop the cooking process. Refrigerate for another 12 hours before slicing to allow the fats to set.