2-1/2 pounds water
8 ozs salt
1 oz ground white pepper
1/4 ground ginger
1/4 oz ground nutmeg
1/4 oz sage
1 oz cure #1 (nitrate)
20 pounds venison*
5 lbs pork or beef fat.*
Grind meat and fat through fine plate. Add all ingredients and mix well, then stuff into small casings 22-24mm.
Hang sausage for about 2 hours before placing into the smoke house, then place in smoke house at 110 degrees and immediately apply heavy smoke. Gradually raise the temp to 160 degrees and hold until the internal temp of the sausage reaches 152 degrees. Run cool water over it until the internal temp reaches 110 degrees. Allow to hang until the surface is dry. Remove to refrigerator for at least 24 hours before eating.