Can you believe it's been nearly two decades since we kicked off our summer sausage adventures right there in our garage? Back then, our equipment game was on the rustic side – think a DIY stuffer that looked more like a kitchen science experiment. Picture a wooden spatula handle, a trusty funnel, and a whole lot of determination. So maybe we didn't really know much about how to make smoked venison summer sausage back then, but we've definitely learned!
Fast forward to today, and here we are, stuffing 50-pound batches like it's just an average afternoon on the homestead. The evolution from stuffing with a wooden dowel through a funnel to this sausage-making extravaganza has been quite a ride. Let's dive in to making smoked venison summer sausage.
Jump to:
- What is venison summer sausage?
- Why this venison sausage recipe works
- Shopping list
- Optional add-ins
- How to make smoked venison summer sausage
- How to smoke venison sausage
- Recipe
- HOW TO STORE VENISON SUMMER SAUSAGE
- Can beef fat be used instead of pork fat?
- Safety note:
- What is the role of cure in sausage making?
- How to store venison summer sausage
- Equipment
- FAQ
- And that's a wrap!
- More venison recipes
- Latest posts
- Comments
What is venison summer sausage?
Summer sausage is like the superstar of sausages – it's a cured and smoked sausage that's perfect for snacking or slicing up on a charcuterie board. Typically, it's made with a mix of wild game meats, and in this case, venison takes the spotlight. The magic happens with a blend of herbs, spices, and a bit of fermentation, giving it that distinctive tangy flavor.
What makes it "summer" sausage is its original purpose – it used to be made in the winter months but could be stored without refrigeration and enjoyed throughout the warmer seasons. Today, it's a versatile treat that can be enjoyed anytime, anywhere.
Why this venison sausage recipe works
This smoked venison summer sausage is perfect because it can be made with pretty much any extra meat you have in your freezer. As long as you have or add 20% fat, you can use just about anything. Beef, pork, wild turkey, moose... I know, it sounds wild, but the versatility of the ground meat is what makes this recipe so good!
Another reason we love to keep a fair amount of this deer sausage on hand is because the kids like to pack snack sticks in their backpacks or hunting packs. I'm pretty sure we always have a bag in the car, too! It's perfect to throw on a charcuterie board with a mix of grapes, crackers, nuts and cheddar cheese if we are invited somewhere and need a quick side to bring.
Shopping list
- Venison: We are using deer meat from the neck, shoulders, flank or any of the extra pieces that don't make up the prized cuts that we save for roasts and steaks.
- Pork: The best pork for this recipe is a whole pork shoulder (aka Boston butt shoulder roast) that you grind yourself. Pork fat is crucial to this recipe, and you'll need to make sure to have at least 20% fat in this venison summer sausage recipe.
- Kosher salt: Feel free to swap out kosher salt in your venison summer sausage with options like table salt (non-iodized), sea salt, Himalayan pink salt, or pickling salt. Just adjust the quantities accordingly – finer salts may need less.
- Black peppercorns: Prepared black pepper is fine, but we like the flavor of fresh ground peppercorns.
- Mustard seed: We buy whole yellow or brown mustard seeds (brown is stronger and may give you a subtle spice resembling horseradish).
- Garlic: Our favorite is fresh minced garlic. Garlic powder works great too.
- Sugar: Sugar in sausage recipes isn't just for sweetness; it balances flavors, adds depth through caramelization, contributes to texture and moisture, and helps feed beneficial bacteria during fermentation.
- Cure #1: This goes by other names, such as curing salt, pink salt, Insta Cure, and Prague powder. The curing process from sodium nitrite helps to prevent common food borne illnesses associated with trapped air in a meat mixture.
- Ascorbic Acid: Good old Vitamin C keeps things visually appealing and ensures your venison summer sausage stays fresh and flavorful.
- Powder milk binder: Powdered milk acts as a binder, helping to improve the texture of your sausage. It ensures a nice, even consistency. It also gives the sausage a creamy and moist texture.
- Water or beef broth: I like to use cold distilled water.
Optional add-ins
- Coriander seeds: Aaron loves coriander in sausage and adds it every time. It can add a fibrous chew in certain bites, If you don't like it, leave it out. No big deal.
- Cheese: You can add crumbled high temperature cheese (sometimes called high temp cheese). We actually like plain (not high temp) sharp cheddar, but we usually don't add it. Try to keep your temps below 220F if adding cheeses.
- Dried jalapeño peppers: Self explanatory! It will kick the heat up! Add pickled or dried Jalapeño flakes if you add cheese.
- Red Pepper Flakes: It will make your sausage spicier, but you'll live.
See recipe card for quantities.
How to make smoked venison summer sausage
1. Prep the Meat:
Ensure venison and pork are near freezing temps but still pliable.
Grind them together using a coarse plate for a hearty texture and then move to smaller plates if you choose. We like to use a fine plate like a 3/16".
2. Seasoning Blend:
Weigh the spices and grind any whole seeds that you wish. We grind the whole peppercorns, coriander but leave mustard seeds whole in a spice grinder or coffee grinder before adding to the mix.
In a large bowl, combine the kosher salt, black peppercorns, mustard seed, garlic, sugar, cure #1, ascorbic acid, powdered milk binder and any of the variations that sound good to you!
Pour them into a mason jar or repurposed big spice shaker and mix thoroughly.
3. Mix the Meat & Seasonings
Add the ground meat and start the mixer. Then slowly add spices and water to the mixture. The trick to delicious sausage is getting the pork, venison and seasoning blend mixed together well, but not over-mix. It generally takes us 5-10 minutes. Watch for the sausage mixture to start to lose the crumbly look and develop a stringy texture. This happens when proteins start to break down and that's how the meat binds together.
4. Stuff It Up:
Soak the clear fibrous casings in warm 100F water for about 30 minutes. They won't stick to each other, so don't worry about that.
Load your sausage stuffer, while using your fist to push out any air pockets. Using a large stuffing horn, slide a fibrous casing to the end and firmly stuff the sausage casings. Twist and secure the ends with a pair of hog ring pliers or tie with butcher twine.
Allow the sausage mix to rest in the fridge or hanging in a cool place for a minimum of 12 hours to 36 hours. This marination time lets the cure do its job and to allow flavors to mingle.
How to smoke venison sausage
5. Smoking:
Preheat your smoker to around 130°F (55°C) if you can get it that low. Low temperatures are key!
Hang sausages or place on racks, ensuring space for smoke circulation.
Begin to step up your smoker temperature to 145, 155, 165, every hour, ending at 175 - 190 degrees F.
This is a "Smoke 'em low and slow" process: approximately 6-8 hours until sausage reaches 156°F (69°C).
6. Cool and Admire:
- Next it's time to bloom. Let the sausages chill in an ice bath for 30 minutes to an hour and hang to dry before placing in the refrigerator. This is an important step to keep them from wrinkling.
- Admire your handiwork – the smoky aroma is the cherry on top!
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Recipe
Smoked Venison Summer Sausage
Equipment
- smoker
- meat grinder
- meat mixer
- sausage stuffer
- 20 sausage casings size 2.5X20"
- digital read thermometer
Ingredients
- 15 pounds Boston butt shoulder roast approximately 2
- 35 pounds venison
- 360 grams salt
- 96 grams black pepper
- 120 grams mustard seed
- 36 grams coriander
- 96 grams garlic
- 288 grams sugar
- 72 grams cure #1
- 24 grams ascorbic acid
- 720 grams powdered milk
- 2400 grams water or beef broth
Instructions
- Prep the Meat:Ensure venison and pork are near freezing temps but still pliable.Grind them together using a coarse plate for a hearty texture and then move to smaller plates if you choose. We like to use a fine plate like a 3/16".15 pounds Boston butt shoulder roast, 35 pounds venison
- Seasoning Blend:Weigh the spices and grind any whole seeds that you wish. We grind the whole peppercorns, coriander but leave mustard seeds whole in a spice grinder or coffee grinder before adding to the mix.In a large bowl, combine the kosher salt, black peppercorns, mustard seed, garlic, sugar, cure #1, ascorbic acid, powdered milk binder and any of the variations that sound good to you! Pour them into a mason jar or repurposed big spice shaker and mix thoroughly.360 grams salt, 96 grams black pepper, 120 grams mustard seed, 36 grams coriander, 96 grams garlic, 288 grams sugar, 72 grams cure #1, 24 grams ascorbic acid, 720 grams powdered milk
- Mix the Meat & SeasoningsAdd the ground meat and start the mixer. Then slowly add spices and water the mixture. The trick to delicious sausage is getting the pork, venison and seasoning blend mixed together well. It generally takes us 5-10 minutes. Watch for the sausage mixture to develop a stringy texture. This happens when proteins start to break down and that's how the meat binds together.2400 grams water
- Stuff It Up:Soak the clear fibrous casings in warm 100F water for about 30 minutes. They won't stick to each other, so don't worry about that. For this 50 pound batch you will need 20 2.5" casings (plus a few extra in case they break).Load your sausage stuffer, using your fist, push out any air pockets and carefully and firmly stuff the sausage casings. Twist and secure the ends with a pair of hog ring pliers or tie with butcher twine.
- Let It Rest:Allow the sausage mix to rest in the fridge for a minimum of 12 hours to 36 hours. This marination time lets the cure do its job and to flavors mingle.
- Smoking:Preheat your smoker to around 130°F (55°C) if you can get it that low. Low temperatures are key!Hang sausages or place on racks, ensuring space for smoke circulation.Begin to step up your smoker temperature to 145, 155, 165, every hour, ending at 175 - 190 degrees F. Smoke 'em low and slow for approximately 6-8 hours. It's done when the internal temperature of the sausage reaches 156°F (69°C).
- Cool and Admire:Once you've reached the desired center of sausage temp, it's time to bloom, let the sausages chill in an ice bath for 30 minutes to an hour and hang to dry before placing in the refrigerator. This is an important step to keep them from wrinkling. Admire your handiwork – the smoky aroma is the cherry on top!
Notes
HOW TO STORE VENISON SUMMER SAUSAGE
The best way to store your game meat summer sausage is in the fridge. Wrap sausages tightly in plastic or zip-lock style bags for short-term storage in the fridge. For longer storage, freeze them in airtight, vacuum-sealed packaging.Can beef fat be used instead of pork fat?
Safety note:
This recipe is written with some flexibility in the spices, but do not attempt to change the amounts of salt, ascorbic acid or cure. This is necessary for preventing food borne illness.Nutrition
What is the role of cure in sausage making?
Cure (a mixture of salt and sodium nitrite) is the unsung guardian of sausage making, it is what keeps venison summer sausage safe to eat!
- Color Keeper: Cure, usually in the form of pink curing salt, maintains that appealing rosy hue in your sausages. It's like a natural Instagram filter for your meat.
- Flavor Preserver: Beyond aesthetics, cure helps preserve the flavors of your sausage. It's like a time capsule, locking in the deliciousness and preventing unwanted flavor changes over time.
- Safety First: Most importantly, cure helps keep your sausage safe to eat. It inhibits the growth of harmful bacteria, ensuring your culinary creations are not just tasty but also safe for the whole family.
How to store venison summer sausage
The best way to store your game meat summer sausage is in the fridge. Wrap sausages tightly in plastic or zip-lock style bags for short-term storage in the fridge. For longer storage, freeze them in airtight, vacuum-sealed packaging.
Equipment
As an amazon associate, this post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
We used a funnel and the butt end of a wooden mallet to stuff our summer sausage decades ago when we first started, so trust me when I say you can do this without breaking the bank. You'll just need a little elbow grease and patience if you're doing this all manually. All of these tools are linked in my Amazon Store Front in the Butcher Shop section.
If you prefer to shop small, we get most of our butchering equipment and seasonings from Walton's. They gave me a code to share with you for a free Ultimate Steak and Roast Shaker with a $50 purchase! Use MEGAN24 to save!
- meat grinder: We have the Weston size 22 meat grinder. It's durable and grinds as fast as you can fill it with meat.
- kitchen scale: I like to use my small kitchen scale for weighing the seasonings and a big scale for weighing the meat.
- meat mixer: this is a heavy duty machine that can evenly mix 50 pounds of meat without bogging down.
- sausage stuffer
- instant-read thermometer
- Fibrous casing: These non-edible, durable casings are large and easy to work with. They allow you to stuff the mixture tightly and smoke or hang sausage or salami without fear of bursting.
FAQ
Yes... if you are using a heavy duty machine.
This recipe is written for pork to keep the fat ratio and lean meat ratios correct. If you have access to beef fat, either from your own herd or local butcher, I'd love to hear your experience if you use 20 or 30% beef fat in this sausage recipe!
Sausage can spoil. Pop that venison summer sausage in the freezer for a longer shelf life. Just make sure it's well-sealed to fend off freezer funk. We let the sausage cool completely, then put it in vacuum sealed bags. When it's time to eat, we either let it defrost in the fridge overnight or set it on the counter for 20 minutes and then slice while it is still very cold.
And that's a wrap!
And there you have it, folks! Crafting your own smoked venison summer sausage is a homestead journey worth taking. Everything is better when you make it yourself, right? From your own deer that you hunted and processed, to a stick of summer sausage in your hand. If you enjoyed this recipe, I have good reason to think you'll also like my easy Venison Hamburger Helper recipe, All Purpose Venison Marinade or my guide to making the Best Deer Meat Burgers (and yes, even if you consider yourself to be a ground beef person, I know you'd love it!).
Enjoy!
-Meg
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