1/4 cupsugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoonfresh-ground black pepper
1 tablespooncrushed red pepper flakes
1/4 cuppacked brown sugar
3 tablespoonsdried sage
In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.