Here’s a great recipe from Jeff Phillips:

https://www.smoking-meat.com/?s=Spiral cut ham

The Philly cheese mix is one of our favs, but we have not smoked any of these. We’ve smoked others using just the seasoning provided, no additional cure, and they turned out great. We don’t finish them like you would a snack stick or summer sausage so they still need to be cooked.

Freezing before packaging is for cosmetics only. They’ll plump up round again with cooking. It is a good idea though if you have sealing issues because of drawn out moisture.

When fresh, we call them brats. When smoked we call them Polish sausage. That may not be completely accurate but works for us.

Have mostly gone 50/50 venison and pork butt. That is enough fat for us.

If you’d like a fattier brat, try the 50/30/20. Maybe 50/40/10.

It’s really up to how you’d like your brats.

Before smoking, instead of simply soaking it, I rig up a hose to provide a slow but steady stream of fresh water that carries more salt away. Then after smoking an ice bath will take away more salt.

IMHO, the added saltiness is why I cure and smoke my own bacon.