15 lbs. venison
2 tbsp. meat cure (white)
6 tbsp. salt
1 1/2 tsp. mustard seed
2 tsp. red pepper flakes
2 tsp. black pepper
1 pt. or more of water

Grind venison. Add all other ingredients and mix well. Prepare meat casings. Fill casings and smoke for 2 to 3 hours in a smoker. After smoking, links may be dipped in hot water to remove all smoke color and grease.