3 1/2 lbs lean venison, course ground
1 1/2 lbs pork butt, course ground
2 Tbsp sugar
3 Tbsp sea salt
1 Tbsp onion powder
1 tsp course black pepper
1 tsp pink salt (93.75 percent salt & 6.25 percent nitrite)
2 tsp red pepper flakes
2 tsp paprika
1 tsp Coleman's dry mustard
1 tsp ground coriander
1/2 tsp white pepper
1/2 tsp garlic powder
1 cup ice water
Mix all ingredients in the bowl of a kitchen Aid mixer, fitted with the mixing paddle.
Mix at medium speed and add the ice water, mix for a minute or two,until the mixture feels sticky. If no mixer is available you can mix with your hands, this will take a little more time and mussel! Once mixed you can stuff in fibrous sausage casings, I like the larger size for this. Leave the sausages in the refrigerator for at least 4 hours to over night. If you would like to smoke them, set smoker to 180-200 degrees and cook till the internal temp reaches 150-160 degrees. If you want to bake them, set the oven to 200-250 degrees and cook till the internal temp reaches 160 degrees. When done
chill sausages in an ice bath till cool. Refrigerate over night. Then dig in!
One note: keep all meat as cold as possible.