Venison Chorizo

Are you looking to hot or cold smoke? Either way you should add cure #1 to whatever you smoke. 1 teaspoon per 5# of meat.

If you are looking to hot smoke it I would stuff it into fibrous casings like summer sausage. If you are looking to keep it loose I would cold smoke it.  For cold smoking if you have them I would place Q-mats on your grate and place the ground meat on those. Then add smoke. Keep in mind that you will need to keep your smoker at or below 40°f during the entire smoke. I would smoke for 2-3 hours depending on the type of wood. You can get Q-mats from Todd at Amaze N Smokers. He has several widths and you can order by the foot. Or he now has some precut. Another option would be to smoke your seasonings prior to mixing them in with your meat. Measure out your seasonings, spread on a cookie sheet and smoke for several hours. Mix into the meat.