Ingredients:

  • 3 lbs ground venison (lean)
  • 1 lb pork shoulder
  • 2 tbsp kosher salt
  • 1 tbsp curing salt #1
  • 1 cup ice-cold distilled water
  • 3 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp ground black pepper
  • 1 tsp mustard seed
  • 2 tbsp Worcestershire sauce
  • 1 tsp citric acid
  • fibrous casings, as needed

Instructions:

  1. Place the mixing bowl and meat grinder attachments in the freezer for 20 minutes to ensure meat remains cold.
  2. In the chilled bowl, combine ground venison, pork shoulder, curing salt, kosher salt, brown sugar, and all spices.
  3. Slowly pour in ice-cold water and Worcestershire sauce; mix vigorously by hand or with a stand mixer on low for 3–5 minutes until the meat becomes tacky.
  4. Soak fibrous casings in warm water for 30 minutes to make them pliable.
  5. Transfer meat mixture into the sausage stuffer and fill casings firmly, twisting them into 6-inch lengths.
  6. Use a sterilized needle to prick any visible air bubbles in the casing to prevent bursting.
  7. Preheat pellet grill or smoker to 160°F (71°C) using hickory or applewood.
  8. Arrange sausages on the grill grates and smoke until the internal temperature reaches 160°F (71°C).
  9. Remove from heat and hang at room temperature for 1 hour before refrigerating.