We've started putting the ground venison to good use.
I mixed up and smoked a 8 lb batch of venison country smoked sausage - seasoned with salt, pepper, red pepper & mustard seed, plus some Cure #1.
Note the grayish color: this is typical and caused by the cure #1 oxidizing the myoglobin in the meat.On the MAK for a few hours of cold smoke using the smokin' Wedgie (back right corner - same basic function as an A-Maze-N tube smoker).
Then hot-smoked to 152°
Venison Smoked Sausage... Done!
I also mixed up a small 3 1/2 lb batch of homemade Venison Pepperoni with mozzarella cheese. This was stuffed in 1 1/4" collagen casings and very lightly smoked in the Masterbuilt electric smoker to 150°
Both of these sausages turned out quite tasty.
Thanks for looking!