Recipe is for 10 pounds of summer sausage.
8lbs venison
2lbs pork trim
6 Tbsp kosher salt
2.5 tsp curing salt (aka pink salt)
3.25 Tbsp sugar
3 Tbsp mustard seed
1 Tbsp dry mustard
4 tsp garlic powder (add more for really garlicky)
2 tsp ground pepper
2 tsp ground ginger
1 tsp cayenne pepper
1 c powdered buttermilk - divided
1 c water - divided
8 - 2.5-3lb casings soaked in water
With the venison and pork slightly frozen, grind.
Combine 1/2 water and 1/2 powdered buttermilk.
Mix in seasoning and buttermilk mixture into ground meat.
Put meat in freezer for a bit if it's thawed too much.
Run meat mixture through grinder again.
Mix meat so seasoning is thoroughly distributed.
Remove casings from water and shake off excess water.
Stuff casings either by hand or (preferrably) with a stuffer.
Allow sausages to cure in the refrigerator for 2 days.
Smoke at 150 degrees for 1 hour
Increase to 180 degrees and smoke until internal temp reaches 155.
Put sausages in an ice bath until completely cooled