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15 lb Batch of Venison Smoked Sausage


We mixed up, stuffed and smoked a 15 lb batch of venison country smoked sausage.

Here's the recipe - Per 5 lb Batch:

5 lbs Ground meat (pork, beef or venison)
1 tsp Cure Salt #1 (Instacure #1, Praugue Powder #1)
4 tsp Pickling Salt
1 1/4 tsp Black Pepper
1 1/4 tsp Red Pepper Flakes
1 1/4 tsp Mustard seeds (whole - optional)
5 fl oz Water

Mix the seasonings with the water, stirring until salts are dissoveld. Mix thoroughly with the meat. Stuff and smoke as normal to a minimum temperature of 150°.

This was cold-smoked for three hours using a Maple/Hickory/Cherry blend, then hot smoked (smoke mode on the MAK) for about 4 1/2 hours until it reached 150+°.

I love the mahogany red color the cherry wood smoke gives to smoked sausage.

Thanks for looking!

Pac Man

Great looking sausage, TentHunter! Were your Maple/Cherry/Hickory pellets from Smoke Ring, or some other brand?


This was Lumberjacks "Competition Blend" (a.k.a. MHC blend).

If using the BBQer's Delight, then I mix Cherry & Hickory flavors 50/50, so you get a oak/hickory/cherry blend with basically the same results.
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