Ingredients:

  • 3 lbs lean ground venison
  • 1.5 lbs pork shoulder
  • 0.5 lb pork back fat
  • 3 tbsp kosher salt
  • 1 tsp Prague Powder #1
  • 2 tbsp smoked paprika
  • 1 tbsp crushed red pepper flakes
  • 1 tbsp garlic powder
  • 1 tbsp coarse black pepper
  • 1 tsp ground mustard seed
  • 1 tbsp brown sugar
  • 1/2 cup ice-cold distilled water
  • 5 yards collagen casings (32mm diameter)

Instructions:

  1. Place grinder plates and meat in the freezer for 30 minutes before starting to ensure the meat is firm but pliable.
  2. Pass the venison, pork shoulder, and pork back fat through the meat grinder using a coarse plate (approximately 1/4).
  3. Regrind the meat mixture using a fine plate (3/16) to achieve a smooth summer sausage consistency.
  4. In a small bowl, whisk together the kosher salt, Prague Powder #1, smoked paprika, crushed red pepper flakes, garlic powder, coarse black pepper, ground mustard seed, and brown sugar with the ice-cold distilled water to form a thick slurry.
  5. Pour the seasoning slurry over the chilled meat and mix vigorously by hand or with a mixer for 3-5 minutes until the texture becomes tacky.
  6. Cover the mixture and refrigerate for 12 hours to allow flavors to develop and the curing salt to work.
  7. Slide the collagen casings onto the sausage stuffer and fill steadily, twisting the logs into 6-inch lengths.
  8. Preheat the smoker to 160°F (71°C) using hickory or applewood.
  9. Smoke the sausages until the internal temperature reaches exactly 155°F (68°C).
  10. Immediately plunge the hot sausages into an ice-water bath for 10 minutes to stop the cooking process.