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In a large mixing bowl, combine the ground venison and pork fat. Add the kosher salt, black pepper, paprika, garlic powder, onion powder, mustard seeds, crushed red pepper flakes, and sugar. Mix thoroughly.
Gradually add the ice water and soy sauce to the meat mixture, stirring continuously. If using curing salt, mix it in at this stage. Continue mixing until the mixture becomes sticky.
Rinse the sausage casings under cold water and soak them in water with a little vinegar for about 30 minutes. Rinse again and keep them moist. Stuff the casings with the meat mixture, packing it tightly and twisting into desired lengths.
Preheat your smoker or oven to 150°F (65°C). If using an oven, place a pan of water at the bottom. Smoke or bake the sausages for 4-6 hours, or until they reach an internal temperature of 160°F (71°C).