Was looking for a good smoked venison sausage recipe and came across one in an old book I had floating around; Venison Cookery (1997). Adapted their recipe down to 5lbs (from 6lbs). 3 lbs venison 1 lb pork butt 1 lb pork fat 1 tsp cure #1 5 tsp kosher salt 2.5 tsp paprika 2.5 tsp minced onion 2.5 tsp cayenne 1 tsp + 1/2 tsp + 1/8 tsp black pepper 1 tsp + 1/2 tsp + 1/8 tsp white pepper 1 tsp + 1/2 tsp + 1/8 tsp garlic powder 1/2 tsp + 1/4 tsp + 1/8 tsp cumin 1/2 tsp + 1/4 tsp + 1/8 tsp thyme 1 c nfdm 1 c water After an hour or so in the smoker at 120 After 3 hours smoked with apple Finished in a 170 water bath followed by ice water to cool. Looks like the NFDM worked its magic; lots of moisture. Letting them rest a bit in the fridge until the taste test.