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Smoked Venison Country Sausage


6 lbs. venison
4 lbs. fat pork butts
1 lb. water
6 tbsp. salt
1 tbsp. ground white pepper
3 ozs. corn syrup solids
4 tsp. onion powder
1 tsp. ground nutmeg
2 level tsp. Prague Powder No. 1
2 cups soy protein concentrate


Grind all meat through a 1/4” grinder plate and mix all ingredients well. Stuff into 32-35mm hog casings and link into 6” links Remove to preheated smokehouse at 120ºF., with dampers wide open for about 1 hour or until sausage is dry.Then apply heavy smoke, gradually increasing temperature of smokehouse to 160ºF. Damper is to be about 1/4 open while the smokhouse heat is increased at the rate of 10ºF. every 30 minutes. Hold until internal temperature reaches 152ºF. Remove from smoker and shower with cool water until internal temperature reaches 110ºF. Remove and place in cooler for 24 hours before using.