Instructions: Mix salt and cure with the coarsely ground venison and pork trimmings. Pack in shallow pan and place in cooler for 3 to 5 days. Then add rest of ingredients and mix well.

Stuff prepared sausage into casings and smoke at 140 degrees for 1 hour; 160 degrees for 1 hour; and 180 degrees for 2 hours, or until the internal temperature reaches 152 degrees. (Insert a meat thermometer in the thickest part of the sausage.)

Remove from smokehouse and spray with hot water for 15 to 30 seconds. Follow with cold shower or place in ice water until internal temperature is reduced to 100 degrees. Let dry for 1 to 2 hours. Place in cooler.

Comments: Cure is optional. It is used to develop a pink color and as a preservative.

This sausage is quite spicy. If you like less so, cut down the spices.

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