Venison Summer Sausage

Grind the venison and pork if needed.

Weigh to determine how much meat you have.

Combine meats and seasoning from the kit in a large tub.

Add 24 oz ice water and mix with your hands.

Form into small balls and run through grinder a second time.

Stuff balls into casings and push down to remove air pockets.

Seal the open end of the sausage casing.

Store in cooler 24 hours to cure.

Smoke sausages until they reach an internal temperature of 156°F.

Cool in a cooler with ice packs overnight.

Cut sausages into 1 lb portions. Freezer seal and refrigerate.