Just made a small batch yesterday I either half it or quarter it, comes out great.


For 10 lbs

2 tsp instacure no 1
4 Tbls Paprika
1/3 cup ground mustard
1 tsp ground White Pepper
1 tsp ground celery
1 Tbls Mace
1 tsp Garlic Powder
5 Tbls Salt
4 ½ Tbls Powdered Dextrose
1 1/2 Cups Fermento


1 tsp cayenne pepper optional




10 lbs meat at 20% fat content Ie: 8 lbs Venison 2 Lbs beef fat
I like 10lbs venison and 2 lbs fat, then remove 4 burgers.

Grind meat in 3/16 grinder once mix in spices stuff into 22-24 sheep casings( I use 19mm collagen casings)
Place in smoker at 98-110 degrees with smoke on for 8 hours
Raise temps gradually to about 150-155 degrees, till 145 degrees in center of stick.
Total time in smoker about 10 hrs.
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Sounds great the only thing I would change is to dry the sausage for at least an hour in your smoker@ 98-110before adding the smoke. This will assure you get good smoke penetration/transfer into your sausages.Very close to how I do mine.

I keep my stickspretty simple......50% deer, 50% feral hog, cure,salt,course grind black pepper, garlic,crushed red pepper and real mesquite smoke.

I made upa batchyesterday and just snuck into the smoke house this morning for a pic.

Nice set up, Looks like XX78's