6 lbs. venison
6 lbs. pork
2 tbsp. garlic powder
1 large onion cut fine in a food processor or blender
1/4 cup salt
1 1/2 tbsp. black pepper
3 tbsp. ground sage
1 tbsp. Thyme
1 cup sugar
2 tbsp. accent (msg.)
2 cups oatmeal (for binder)
Clean, wash and grind your venison. Then mix with herbs, salt, msg, pepper, sugar, oatmeal and oatmeal. Add water and/or water half and half with red wine.
Mix thoroughly; put through grinder using medium blade. Pack meat in sausage bags or casings and hang it for long smoking at a low temperature.
If you wish, the meat may be stored in a freezer and used as you would good pork sausage. Smoking certainly adds much to the flavor and is well worth the effort.
The following is a guide for temperatures and cook times for smoking different meats. Infographic courtesy of BroBBQ.com