This is for you "Bambi Hunters" out there
10# Venison (or) 8# Venison + 2# Pork **** (Woodmans)
2 tsp meat cure (or follow pkg directions) 1 tsp black pepper
4 Tbsp Paprika 1 tsp White Pepper
6 Tbsp Ground Mustard 1 tsp Ground Celery Seed
1 Tbsp Mace 1 tsp Granulated Garlic
3 1/2 oz Salt (non iodized)
1 1/2 oz Powdered Dextrose or substitute 1Tbsp of Sugar

Grind it through a 1/8 disk.
Mix all ingredients very well. Let sit in refrigerator covered for 24 hrs mixing a couple times to be sure cure is distributed well through product.

Stuff into 22mm casings, I use callogen but sheep casings work also. It just won't be as dark.
Smoke for 8 - 12 hrs at 95 to 110 F . Raise the temp to 180 degrees for an hour or so. This is very important to cook the final product. Cool overnite in the refrigerator or freeze...Enjoy..
I smoke with hickory saw dust. Any wood outside Mesquite works well. I also add some hot pepper flakes (1 tsp) for a little kick