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With archery seasons open already, thought I'd post a favorite recipe that pikestabber first posted three yeas ago. It does not require casings, so no stuffer necessary. That's why I tried it in the first place. It is very good. Can't wait to put a couple more deer on the ground so we can make another big batch. I included a listing for both 10 pound or 25 pound batches. 10 lbs Venison Summer Sausage • 7lbs. venison • 3lbs. pork • ½ cup + 1 T. of TenderQuick • ¼ cup course ground black pepper • 2 T. mustard seed • 1 T. Cajun powder • 1 T. Louisiana Cajun Salt • 1 T. crushed red pepper • 1 T. onion powder • 1 T. garlic powder • 1 C. water 25 lbs Venison Summer Sausage • 17.5lbs. venison • 7.5lbs. pork • 1 3/8 cup of TenderQuick • ½ cup + 2 T. course ground black pepper • 5 T. mustard seed • 2.5 T. Cajun powder • 2.5 T. Louisiana Cajun Salt • 2.5 T. crushed red pepper • 2.5 T. onion powder • 2.5 T. garlic powder • 3 C. water Coarse grind venison and pork. Mix remaining ingredients with water until well blended and dissolved, then mix into the meat until well incorporated. Regrind all through a fine plate. Refrigerate overnight in a plastic tub covered in tinfoil. Roll into logs of about 1lb each. Smoke (heavy smoke) at 225 degrees for 4 hours, give or take (until internal temp reaches 155 degrees). Wrap in foil and allow cooling to happen naturally. Eat or refrigerate in a week, or freeze in vacuum bags. NOTE: I did weigh these out at 1lb each and made them all a uniform shape (for uniform cooking). My "logs" were actually flat on each side...more like an evenly formed rectangle...which made them easier to keep on the racks. I rotated the racks probably once an hour. You can run heavy smoke for about two hours and just let it dry after that.