Preparation:

1. Chill the Ingredients:
   Keep the game meat and pork fat cold throughout the process to prevent fat from melting. Place a large bowl over ice to help maintain the temperature.
2. Combine Ingredients:
   In a large bowl, mix the game meat, pork fat, salt, dextrose, curing salt, and all spices (except the Fermento and water). Mix thoroughly by hand.
3. Grind the Meat:
   • First, grind the meat mixture using the large die.
   • Switch to the small die and grind the meat again for a finer texture.
4. Incorporate Fermento:
   Dissolve the Fermento in cold water. Add the solution to the ground meat mixture and mix well until fully incorporated. Use a standing mixer with a paddle attachment if preferred.
5. Ferment:
   Cover the mixture tightly with plastic wrap, removing air pockets by pressing down on the surface. Refrigerate for 48 hours to allow fermentation.
6. Adjust Seasoning:
   Cook a small test patty in a skillet to check for flavor. Adjust spices if necessary.

Stuffing and Smoking:

1. Stuff the Casings:
   Using a sausage stuffer, fill the collagen casings with the meat mixture. Tie off the ends with kitchen twine.
2. Dry the Sausage:
   Let the stuffed sausages rest in the refrigerator for 1-2 hours to air-dry while you soak apple wood chips in water for 20 minutes.
3. Preheat the Smoker:
   Heat the smoker to 112°F – 130°F. Place the soaked wood chips in a pan inside the smoker.
4. Smoke the Sausage:
   • Lay or hang the sausages in the smoker. Smoke at 130°F for 60 minutes.
   • Increase the smoker temperature to 180°F and continue smoking for 2-3 hours or until the internal temperature of the sausage reaches 150°F.
   • Replenish wood chips as needed.
5. Cool and Store:
   Remove the sausages and allow them to cool at room temperature for one hour. Wrap tightly and refrigerate. The sausages can also be frozen for up to 6 months.