Ingredients:

  • 5 lbs ground venison
  • 5 lbs ground beef chuck
  • 1 cup chilled beef fat
  • 4 tbsp kosher salt
  • 2 tbsp cracked black pepper
  • 2 tbsp red pepper flakes
  • 2 tbsp rubbed sage
  • 3 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 15 beef casings
  • 2 cups warm water

Instructions:

  1. Combine the ground venison and ground beef chuck in a large, chilled tub.
  2. Sprinkle the kosher salt, cracked black pepper, red pepper flakes, rubbed sage, brown sugar, garlic powder, and onion powder evenly over the meat.
  3. Blend the mixture vigorously by hand or with a heavy-duty mixer until it reaches a tacky, sticky consistency.
  4. Fold in the 1 cup of chilled beef fat until evenly distributed.
  5. Cover the mixture tightly with plastic wrap and refrigerate for 12 hours to allow the spices to bloom and the salt to tenderize the meat.
  6. To make patties, form the chilled meat into 1/4-inch thick discs. To make links, soak the beef casings in warm water for 30 minutes, fill them using a sausage stuffer, and twist the casings every 6 inches to create individual links.
  7. Heat a cast iron skillet over medium heat.
  8. Add patties or links to the skillet. Cook patties for 4-5 minutes per side until the internal temperature reaches 160°F (71°C). Cook links until they develop a deep brown crust and the internal temperature reaches 160°F (71°C).