Ingredients:

  • 5 lbs ground venison
  • 3 lbs ground pork butt
  • 2 lbs ground pork rind
  • 2 tbsp quick-cure salt
  • 1/3 cup liquid smoke
  • 1/2 cup ice-cold water
  • 3 tbsp garlic powder
  • 2 tbsp black pepper
  • 2 tbsp smoked paprika
  • 1 tbsp mustard seed
  • 2 tsp cayenne pepper

Instructions:

  1. In a large stainless steel mixing bowl, combine the ground venison, pork, and pork rind.
  2. While the meat is still very cold, sprinkle the quick-cure salt and dry spices evenly across the top.
  3. Pour in the liquid smoke and ice-cold water.
  4. Mix the meat thoroughly by hand for 3–5 minutes until the mixture feels tacky or sticky to the touch.
  5. Divide the mixture into five equal portions of approximately 2 lbs each.
  6. Place each portion on heavy-duty plastic wrap and roll into a tight cylinder approximately 3 inches in diameter, twisting the ends like a candy wrapper to compress the meat.
  7. Preheat oven to 225°F (107°C).
  8. Remove plastic wrap from the logs and place them on parchment-lined baking sheets.
  9. Bake until the internal temperature reaches exactly 160°F (71°C) using a digital meat thermometer.
  10. Remove from oven and allow the sausage logs to cool for at least 4 hours before slicing.