Categories: smoker venison

Ingredients

• 5 lbs ground venison or 3.5 ground beef and 1.5 ground pork (or a combo with vension & beef/pork)
• 7.5 tsp salt
• 1 t cure#1
• 2 tsp of liquid smoke (optional—depends on how smokey you want 'em)
• 4 t fresh ground black pepper
• 2.5 t mustard seed
• 2.5 tsp fennel seeds, slightly crushed
• 1 1/4 t anise seed
• 1 1/4 t garlic powder
• 1/2 pound heat cheese
• 17-20mm collagen casing
• Grind (medium plate) & then mix all ingredients. Put in fridge overnight. Next day, stuff at your desired lengths so they fit in your smoker. Smoke these at no higher than 175° until you hit 162°—about 4-5 hours, depending on conditions. Let cool & hang t

Directions

1. Grind (medium plate) & then mix all ingredients. Put in fridge overnight. Next day, stuff at your desired lengths so they fit in your smoker. Smoke these at no higher than 175° until you hit 162°—about 4-5 hours, depending on conditions. Let cool & hang to bloom. I chill them overnight & slice to size the next day.

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