- 3 Lbs Ground Venison
- 3 TBSP Morton Salt Tender Quick
- ½ a Cup of Water
- 3 TBSP MUSTARD SEEDS
- 1 TSP PAPRIKA
- 1 TSP BLACK PEPPER
- 1 TSP GARLIC POWDER
- 1 TSP ONION POWDER
- WHEN READY TO COOK, SET THE SMOKER TEMPERATURE TO 225 DEGREES F AND PREHEAT WITH LID CLOSED FOR 15 MINUTES.
- PLACE ALL INGREDIENTS IN THE BOWL OF A FOOD PROCESSOR AND PULSE TO COMBINE. THE VENISON MIXTURE SHOULD BE A LITTLE TACKY BUT BE CAREFUL NOT TO MIX OVER WHICH WILL RESULT IN A TOUGH FINISHED PRODUCT.
- PLACE THE VENISON MIXTURE ON A LARGE PIECE OF PLASTIC WRAP. ROLL IT UP AND TWIST THE ENDS TIGHTLY. TRANSFER TO THE FRIDGE AND LET THE MIXTURE REST OVERNIGHT.
- UNWRAP THE VENISON SAUSAGE AND PLACE ON A MESH OR WIRE RACK.
- PLACE VENISON SAUSAGE DIRECTLY ON THE GRILL GRATE AND COOK FOR 3-4 HOURS OR UNTIL THE INTERNAL TEMPERATURE REACHES 155 DEGREES F.
- REMOVE SMOKED VENISON SAUSAGE FROM THE GRILL AND ALLOW TO COOL AT ROOM TEMPERATURE FOR 60 MINUTES
- WHEN COOLED, WRAP AND KEEP REFRIGERATED. ENJOY!
