For each 3 lbs of venison burger ( I mix my venison with pork fat) add...
1 cup water
1 tsp. mustard seed
1/2 tsp. garlic powder
1/4 tsp. onion powder
1 1/2 tsp. onion flakes
2 TBs. Tender Quick
If you do not use a smoker.... add 2TBs of liquid smoke ( don't tell my smoking friends I said that lol)
Either let this chill overnight or stuff into casings ....then chill overnight..
sm0ked with some hickory..
I brought it to an internal temperature of 160F.
If using an oven, bake at 300F degrees for 1 1/2 hrs.
It was late by the time I finished, but the sausage turned out great. You'll have to take my word for it. lol
Next time I'll be careful with my pics!