Homemade Smoked Deer Sausage

Made some smoked deer sausage over the weekend using AC Leggs #105 Smoked Sausage Seasoning.

9lb 11oz of Deer. 5lb 12oz of Boston Butt.

All the meat was cubed up and in the freezer. I start hacking away at it with a knife before it's thawed to keep it as cold as possible.


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Run the chunks of meat through the grinder with the coarse plate




Here is where your high school algebra teacher smiles. The package seasons 25lbs of meat but I was only working with 15lb 8oz.

I measured out the total weight of the seasonings for 25lbs and figured out how much I needed for 15.5lb. Same for water and curing salt. (packet does not include pink curing salt)




Add the seasonings to the coarse grind.




Mix it well. If you do this by hand and you keep the meat appropriately cold, this part will hurt after a while lol




Run the seasoned meat through the fine grind plate





Stuff the sausage into casings. A stuffing tube makes this 100x easier than a grinder with the stuffing plate. I did this all solo so the stuff job wasn't perfect but it worked.




Let the sausages sit in the fridge over night. I put a cooling sheet under the sausage so they do not sit in water. This part helps dry out the casing.

Smoked the sausage to 152*



In the beginning, I kept putting ice in the water tray to keep the temp down.



Took about 5 hours




Full freezer





This was my first go at this and I am happy with it. I would add more pepper next time. You could do this same thing with jalapenos and cheese also. Get creative. Enjoy