It's pretty easy to do, but you'll need some equipment if you are going to do a lot of it.
1. Shoot a deer.... :)
2. Mix ground venison with ground pork 25%-50% usually works well. You need the pork fat.
3. Mix in your seasoning. It takes awhile to develop your own recipe, so you may want to order from sausagemaker.com. (It's great for other things to).
4. Stuff into casing. I prefer the 2.5 lb collagen casing vs. the fibrous. The collagen seems to dry out a little better for a harder sausage.
5. Place the stuffed sausage in the fridge for 3-7 days. This does a couple things. It allows some of the water to come out of the sausage & it allows the curing ingredients to work.
6. Remove from fridge, place in smoker, & add heat w/ smoke. The sausage should reach 165 degrees.
7. vacuum seal & freeze.
It's great for sandwiches or on crackers w/ cheese.
