Smoked Venison Summer Sausage

1 oz.  Ground Black Pepper
1/4 oz. Ground Mustard
8 oz. Salt
1/4 oz Garlic Powder
2 oz. Powdered Dextrose
3 oz. Corn Syrup Solids
1 oz. Cure (Morton Tender Quick)
20 lb. Lean Venison
5 lb. Pork Butt or Trimmings
1/4 oz. Ground Coriander
1/4 oz   Ground Ginger

Grind all chilled meat through a 3/16 grinder plate.  Grind pork or trimmings through a 1 in plate.  Mix all ground meat thoroughly with the ingredients.  Hold in cooler for two days.  Regrind seasoned meat through a 3/16 grinder plate.  Stuff sausage into 2 1/4 to 2 1/2 inch beef casings or a fibrous casing.  Dry at room temperature, 4-5 hours.  Place in preheated smokehouse (120-130 degrees F).  Cook until the internal temperature reaches 145 degrees F.  Afterwards shower with cold water until internal temperature is 120 degrees F.  Place in refrigerator for 24 hours to chill.