Ingredients:

  • 3 lbs lean wild game (Venison, Elk, or Wild Hog), cubed
  • 1 lb pork fatback or pork belly, cubed
  • 1 tbsp curing salt (Prague Powder #1)
  • 1/4 cup brown sugar
  • 2 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tsp freshly cracked black pepper
  • 1/2 cup ice-cold water
  • 3-inch fibrous casings

Instructions:

  1. Place your grinder throat and blades in the freezer for 30 minutes to chill.
  2. Grind the wild game and pork fat together using a coarse plate.
  3. Add the curing salt, brown sugar, kosher salt, and all spices to the ground meat.
  4. Slowly pour in the ice-cold water while mixing by hand or with a stand mixer on low until the meat becomes tacky and sticks together.
  5. Place the seasoned meat in a bowl, cover tightly with plastic wrap (pressing it directly onto the meat to remove air), and refrigerate for 48 hours.
  6. Allow the meat to rest for the full 48 hours so the curing salt stabilizes the color and the spices permeate the lean game meat.
  7. Transfer the chilled meat into the sausage stuffer.