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Smoked Venison Sausage Links

Smoked Venison Sausage Links — a community recipe on Potlikkr.

Ingredients

• 10.0 lb Venison
• 2.0 lb Pork Fat Back
• 2.0 lb Pork Butt
• 9.0 tbsp Salt

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Method (preview)

1. 1

   Cut venison and pork into cubes. Mix spices and sprinkle over the meat, mixing so that each piece is coated with seasoning. Refrigerate overnight.

2. 2

   Remove from the refrigerator and grind through a 3/16 (5mm) grinder plate. Add 3 cups of ice cold water, mix well and stuff into lamb casings. Twist the casing every 3 inches (7.5 cm) to make links. Hang at room temperature for 2 to 3 hours or until dry on the outside.