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Ingredients
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Meat and Seasoning
Method
Preparation and Cooking
Prepare the Casings
Soak the hog casings in water for at least 30 minutes, then rinse thoroughly to remove excess salt.
Mix the Meat
In a large mixing bowl, combine the ground venison, bison, and pork. Add garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper, and salt. Mix well until all ingredients are evenly incorporated.
Add Ice Water
Gradually add the ice water to the meat mixture, mixing continuously until the mixture is sticky and well combined.
Stuff the Sausages
Using a sausage stuffer, carefully fill the casings with the meat mixture, being careful not to overfill. Twist the sausages into links of your desired size and tie off the ends.
Cool and Store
Once smoked, remove the sausages from the smoker and let them cool. Store in the refrigerator for up to a week or freeze for longer storage.