Its sausage season coming up thought I'd share recipe I've using for Bavarian smokies, I used 5lbs. deer 4lbs pork shoulder 1lb beef fat for my mix (4.5 kgs.)
I used curaid from the optional list makes a more moist juicy sausage.
Bavarian smokies
Grams per kg.
salt 15G per kg
white pepper 3G
mace .5 g
corrinader .5 G
paprika 1 .5 G
ginger .5 G
Alspice.5 G
Milk powder 10G
garlic 1G
Cure 2 G
optional
Liquid smoke 1g
curaid 1.5 G
Sodium*erythorbate*1.5 G
sorry about the sideways pic it came out that way
Smoking
1 hr 150 dampers wide
6hrs. 165 1/2 dampers
2 hrs dampers closed or until sausage reachs 160*