Need advice on how to cure & smoke deer sausage?
You must first decide what mixture of pork to deer meat you want to use. I like a 50/50 mixture. I don’t like mine so dry as what you get with straight deer meat or even 25 % pork and 75 % deer. I like to use a cut of meat that is called pork butt. I don’t know why it is called butt because it actually comes from the shoulder of the pig. Anyway, you select your mixture and cut the meat into chunks about 1/2 to 3/4 inch cubes. Put the pork and deer meat into a large pot and add your seasonings. You can buy a sausage mixture already made up or you can use your own mixture of sage, salt, garlic, black pepper, red pepper flakes, etc. as you like it. Mix this all together well. Then take a small portion and grind it and cook it in a skillet. Taste it to see if yu need to adjust your seasonings. Then you take the sausage casings and rinse them with running water. I just put one end on the faucet and gently run water through it for a few seconds just to rinse it out. It is already clean so yo
