I have made it with deer livers. I have all the measurements and weight on my blog post here. beef liver is like deer and red and irony. It is much stronger than liverwurst made from pig livers. If you like beef liver you will like it. I woud live to increase the spices but my M-i-L and S-n-L said this is the favorite thing of theirs I make, so the wife said I can’t change it.

https://archeryrob.wordpress.com/2018/04/23/german-liverwurst/

I make bologna that is 13.5% fat and it is good but snack stick dry out at that mixture. 20% is much better with the same recipe. I wrote about fat content and calculating it and there is an excel for mixing meats you can download. I use venison, so I need to figure it out or it is dry as sand.

I never found a way I really liked cooked liver until one day I saw a recipe for Liverwurst, my family always called it Braunschweiger. I edited the recipe from pig livers to match venison livers for size and have made it three years now.
This year I found You can freeze the meat too much before grinding and I had a hard time getting it emulsified properly. I never got it perfect, but it got close and I learned a valuable lesson for making it in the years forward.

Texture was good, but should have been better, but it still eats good.

Recipe on my blog post for this and Youtube video on the process at the bottom.

Long video on making it, so it you got a short attention span, just skip through it.
https://youtu.be/wAhKKNedUDs

You want Sausage recipes, snack sticks or what?

I butcher deer and chickens in my garage, but no way i could put a kitchen in mine. Between the angle grinder, welder, chop saw and belt sander I would have a hell of a mess in my “garage kitchen” LOL

That looks good though

The amount of pink cure you used it fine, I use 1 tsp of pink cure and 3 tbsps of kosher salt per 5# of meat.

I normally mix at night and rest in the fridge to stuff and smoke the next morning. Did you mix it well? Cure should make it all darker red once cooked. If you have light spots I would wonder if you didn’t get the cure mixed in well.

I am not familiar with the thermal process Waltons must have. I use a smokehouse and smoke low to dry casings and set in smoke flavor. Then later to hotter. If you got to 160 IT, you are fine with kill bacteria and can eat it. I still question the dark/light you speak of. Pictures would help.

Joe Hell My preferred bow is a self bow with homemade arrows. But the place I hunt has been hard to pattern deer and I have been using a crossbow. I might go back to the selfbow. 47" tip to tip and 55# at 26# maybe 25".

I use this same think on venison roasts. Last time I did it the fridge was really cold and the football roasts didn’t cure to the center. Someone told me the fridge should be around 40° and I was keeping it 34° for beer. The flatter round roasts cured better and completely for me. I did not try it again this year.

I glazed these with below. Next time I will smoke to 140 IT and then bring them into the oven to glaze. The glaze would nto set on the cooler smoker temps. I’ll do them at 350 in the house for an hour next time
1/2 cup brown sugar
3 Tbsp Honey
1Tbsp Dijon mustard
1 Tbsp Pineapple juice
https://archeryrob.files.wordpress.com/2017/12/deer-ham_2-large-e1512825018951.jpg?w=470
https://archeryrob.files.wordpress.com/2017/12/deer-ham_6-large-e1512826451882.jpg?w=470

I also go the same for goose breast and they are even better than the venison. Goose is very gamey and it actually better than cure venison once done. I cover the goose in onion and garlic powder and heavily with Table Grind (coarser) black pepper. The in the smokehouse on 110- 120 for several hours and raise slowly until I hit 145 for at least ten minutes and I smoke it all day. It has a beautiful smoke flavor from the cherry wood all day.
https://archeryrob.files.wordpress.com/2018/07/goose-pastrami_3-large.jpg?w=470
https://archeryrob.files.wordpress.com/2018/07/goose-pastrami_4-large.jpg?w=470

No it will be fine. I use an all wood fire on my smokehouse to do bologna and it smokes the entire time. Smoke smoke gets through the fibrous casing but not a ton. Its just some added flavor. I start low at 110 - 120 and smoke it good and then after hours heat up to 170 and try and stay below 180 all the time, but the fire can be difficult to control. I try and hit 145 IT and leave it there for at least ten minutes it make it moister and it still done and safe. I have tried getting to 160 before and the smoke house needed to be 190 and I started getting fat out on the casings and dry bologna. Low and long is a good plan if you have all day.