Hey guys, long time member here. I started a site that just launched and one of my areas is Game Recipes. I'm trying to get people from various message boards I'm a member of to submit just their all time fav recipe. I think we can get a heck of a collection going. Website is below, I appreciate any help!
I'll post my recipe here right after this post as well! Thanks guys, shoot straight!

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Http://www.phantombuck.com
Topic a week blog site/recipes/gear reviews

2 Hour Venison Summer Sausage Made in a Roaster Oven

Here is what you need:
FriscoSpices Summer Salami Seasoning Pack
Powdered Hickory Smoke
Encapsulated Citric Acid
12.5 lb. Venison & 12.5 lb. ground Pork Butt
Summer Sausage casings and Hog Rings
White Roaster Oven

Step 1
Open Seasoning pack and remove the cure pack from the seasoning and open it and pour into the seasoning, then add 1/4 cup of the smoke powder into the seasoning shake them up to mix. Now pour the seasonings onto the meat and begin to mix in the spices. You can add 2 cups water to the meat to help in getting everything all mixed evenly. Cover and refrigerate a minimum of 6 hours.

Step 2
Take meat out and you will notice it to be very stiff, we need to break it up and add 2 -3 cups of water and mix again until the water is has disappeared (Don't over mix it or it will get stiff again) You will now have a semi-sloppy meat mixture. Measure out 1/3 cup of the Encapsulated citric acid and add to the meat, you don't want to work the meat too much because you will crush the citric acid, so just fold it in nice and easy to make sure its mixed in evenly. Now you can stuff it into your sausage casings, be sure to pack them tightly and place a hog ring on the open end. Sausages should be firm, you will notice the casing can stretch a small amount this is the perfect firmness.

Step 3
Place half of the sausages into the roaster oven pan and fill pan with water all the way to the top of the pan where the lid sets. If you don't fill the water to the very top it will cook sausages too fast. Set temperature to 190 degrees. Most Roaster ovens take about 2.5 hours to cook the sausages. To test your roaster oven fill it with water to the lid and check the water temp after 2.5 hours if its above 180 then you will need to turn your temp setting down when cooking. If it only reaches 160 in the same amount of time you may need to bump temp up a bit. Once you find the setting mark it with a permanent marker for future reference.

Step 4
Normally the sausages will be about 10 -20 degrees behind the water temp while cooking. Once your meats internal temp reaches 152 degrees remove from the water and cold shower sausages with a hose for 10 minutes. Next we will leave sausages out at room temp for 3 hours to bloom a deeper red color. Place sausages in refrigerator for 2 - 3 days uncovered to dry. Then wrap to freeze. When ever you remove the sausages from the freezer place them uncovered in the refrigerator for at least couple days to thaw and re-dry. If you want a firmer hard sausage wrap in a newspaper and leave in refrigerator for 2 - 5 weeks until desired harness. I like mine after about 3 weeks.

Venison Pepper Snack Sticks

1 package FriscoSpices Pepper Snack Stick Spice pack with cure pack
17 lb. lean ground venison
8 lb. 73% lean ground beef or 8lb ground pork shoulder
2 lb. FriscoSpices Hi Temp Hot Pepper Cheese (optional)
1 cup dehydrated chopped jalapenos (optional)
1/3 Cup of FriscoSpices Encapsulated Citric Acid (optional)
1 pkg. 21mm Collagen Casings


Step 1 
Mix the spice’s in the package with the cure pack located in the spice bag. Mix the ground venison and the ground beef until you have a consistent color then add the spice pack with cure to you meat mixture along with a couple cups of water and mix well. Cover and refrigerate overnight, 6 hour minimum. The next day you need to add 16-24 oz water to the meat mixture and get the meat loosened up (don't over mix or the product will stiffen up again) now you can add the cheese and jalapeno’s to the meat and mix until its well blended, if you choose you can add 1/3 cup Encapsulated Citric Acid (encapsulated gives sausage a fermented tangy flavor) (If meat mixture become stiff and hard to stuff just add some more water.)
Step 2
Now put meat in a sausage stuffer and stuff into sheep casings or 21mm collagen casings.
I loop the sausage strands over my smoking stick like winding up a cord. Leave a space between loops so you don't crowd the smokehouse. Cut the bottom of the loops and let them hang down straight. (the meat will not run out of the casings)
Step 3
Set smoker to 125° and make sure your vents are wide opened wide this will help drying by increasing the air flow,in about 2 hours check to see if the casings are dry to the touch. Continue until they are dry before going on to step 4. This is the drying step and must be completed before adding any smoke.
Step 4 
Add wood or saw dust and increase temp to 135° for the first hour and then to 145° for 2 - 4 hours depending on your preference of smoke flavor. Vents should be opened ¼ of the way during this step. After smoking we will finish with cooking.
Step 5 
Raise the temperature to 160° about every 30 minutes raise the temp another 10 degrees until the internal temperature of the snack sticks reaches 152°. Never allow the meat internal temp and the air temp of the house to be more than 30 degrees difference. If the air temp is 170 and the sticks are 140 just wait to raise the temp until the sticks catch up. Otherwise you cook the outside over done and the internal will be way behind in cooking. Once they have reached 152 degrees internal temp take out and hose down with cold water to stop the cooking process. Allow stick to remain at room temp for 2 to 3 hours to bloom color. Place sticks in the refrigerator uncovered for 24- 48 hours. During this time they will continue to dry when they are dry to your liking then freeze any packages that you’re not going to eat with a week. Vacuum seal if possible for best storage results.
I hope you like this recipe it is one of our top sellers. Encapsulated Citric Acid, Cheese and Jalapeno’s are optional, the Pepper Stick recipe just the way it is bagged is awesome. Also whenever you have any cured sausage in the refrigerator never close it up in a plastic bag, always use paper. Also when you remove sausage from the freezer open the package and place item on a paper plate uncovered for 2 to 3 days before eating.
Please visit our Web Site www.FriscoSpices.Com to find these items for your next batch of sausage. And as always you can call 800 762 6689 and ask for Mike or Ben if you have any questions about making any of our sausage mixes. We have instructions for all items we sell.
Mike Pullen

Here is one of my favorites. I take both "whole" backstraps from a deer and cut each in half, giving me 4 large backstraps of equal size. I mix up 1 cup of olive oil, 1/4 cup of soy sauce, and a couple tablespoons of Montreal Steak Seasoning. Marinate the straps overnight. I then use my smoker with bark from a hickory tree to provide the smoke. Get the smoker to about 235 degrees and cook the straps to an internal temp of 135 degrees. Take them off and slice them to desired thickness. Cook time is usually less then an hour, depending on the size of the back straps. I do the tenderloins the same way, but they are usually done in less then 30 minutes.