Venison Wieners

3 lbs. lean venison                        1 tsp. ground mustard
2 lbs. pork butt roast                     1 tsp. ground ginger
1 1/2 Tbsp. salt                                1 tsp. ground mace
2 tsp. white pepper                         4 cloves pressed garlic
1 tsp. ground coriander                1 1/2 cups water

Grind venison and pork through fine plate.  Add ingredients and mix well.  Stuff into sheep casings.  Smoke to desired color and then cook in water at 160-170 degrees F. until the internal temperature reaches about 155 degrees F.  Cool overnight in refrigerator.  Cook them the way you like them and enjoy.