Smoked Venison Sausage Recipe


Every ingredient is this recipe was chosen for a reason. Dominant spices are molasses, garlic and black pepper, while powder milk was used to retain moisture when smoking them.

Besides 20 lbs. venison, you’ll need 5 lbs. pork (ground pork butt works best). To season, use 2-12 lbs of cold water, 12 oz. powdered milk, 7 oz. of salt, 1 oz each of Karo syrup (dark) or molasses, Prague powder (or any cure), fine black pepper, garlic. Then add 14 oz. marjoram. 


  1. Mix all ingredients and stuff into hog casings, make (approx.) 1 lb rings.
  2. Allow rings to dry for 30 – 60 minutes.
  3. Smoke until internal temp is 152°F with hickory and mesquite.


Bassman’s comments: They came out totally awesome!!!