Preparation:

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.

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.

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.

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.

Ferment:

• Cover the mixture tightly with plastic wrap, removing air pockets by pressing down on the surface. Refrigerate for 48 hours to allow fermentation.

Adjust Seasoning:

• Cook a small test patty in a skillet to check for flavor. Adjust spices if necessary.

Stuffing and Smoking:

Stuff the Casings:

• Using a sausage stuffer, fill the collagen casings with the meat mixture. Tie off the ends with kitchen twine.

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.

Preheat the Smoker:

• Heat the smoker to 112°F - 130°F. Place the soaked wood chips in a pan inside the smoker.

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.

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.