1/4 cup sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon fresh-ground black pepper
1 tablespoon crushed red pepper flakes
1/4 cup packed brown sugar
3 tablespoons dried 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.