A made a 10 pound batch of this about 2 weeks ago. Used 8 pounds of ground venison and 2 pounds of pork fat. Followed Rytek's recipe pretty much to the letter, except for the plate size for the pork fat. That said 3/4 inch plate. I used a 3/8" plate. Most of it went into clear collagen casings, and one in a mahogany synthetic. I don't notice any difference:
Compared to some others I've made and tasted, this seemed a little bland. Next time I will add about 1 or 2 TSP of whole or cracked black pepper, and at least 1....maybe 2 TSP of whole mustard seeds in addition to the ground mustard and black pepper in the recipe. I added 1 TSP of liquid smoke and you can't taste it. I used no water.
The smoke was a long affair.....the first field test on a drum smoker I'm playing with. Source of heat was a gas burner. On a cold day, it couldn't generate enough heat, so I had to supplement it with lump charcoal and pecan chunks. Towards the end, I let it get a little too hot a couple times (180* to 190*), so I had some grease leak out. They were submerged in a water bath to 120*, then allowed to bloom about 3 hours and the clear collagen casings developed a nice color. I don't notice any extra water in them.
The pecan "smoke" was too light for my tastes. Will use hickory for this next time.