Smoked Hot Sausage Recipe

This recipe is for a 50#, for a 25# cut in ½ for deer & elk.


30# Of lean deer, elk or moose

15# Of pork Boston butts (BNLS)

2.5# Of pork back fat. “This is the most important!”

The seasoning:

0.50 Kosher sal

0.25 Coarse ground pepper. If you can’t grind your own, check your local grocery store.

0.15 Garlic Salt

0.16 Crushed red pepper

0.08 White pepper

0.24 Cayenne pepper

Paprika is an option (will add colour and flavour)


Grind your wild meat & your pork together making sure you combine the two well.

Mix all of your dry seasonings into a large mixing bowl.

Next, add 3 cups of hot water to your dry mixture. Mix well! (Option: 4 o/z liquid smoke may be used per for 50# of meat.)

Add mixture to meat & mix well, re-grind the mixture.

Cover & let stand in a refrigerated state for 4 days.

You can stuff this sausage into hog casings or sheep.

  • For hog casings, smoke / cook them for 6 hr.
  • For sheep casings, smoke/ cook them for 2.5 – 3.5 hr.


5 Flavor Variety Pack Wood Bisquettes

This variety pack contains 24 each of apple, alder, mesquite, hickory and maple for a variety of flavours.

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