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A close up view of deer meat smoked venison summer sausage sliced on a wood board.

Smoked 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.
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Prep Time 3 hours
Smoking time 8 hours
Total Time 11 hours
Course Appetizer, cured meat, Snack
Cuisine American, German
Servings 200 servings
Calories 169 kcal

Equipment

  • smoker
  • meat grinder
  • meat mixer
  • sausage stuffer
  • 20 sausage casings *we use 19 or 21mm collagen casings for snack sticks or size 2.5"X3' mahogany casings for summer sausage
  • 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
  • 80 ounces water or beef broth

Instructions
 

  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".
    15 pounds Boston butt shoulder roast, 35 pounds venison
  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. 
    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
  3. Mix the Meat & Seasonings
    Add 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.
    80 ounces water
  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. 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.
  5. 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.
  6.  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).
  7. 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?

Can beef fat be used instead of pork fat?
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! 

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

Calories: 169kcalCarbohydrates: 4gProtein: 26gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 91mgSodium: 775mgPotassium: 431mgFiber: 0.3gSugar: 3gVitamin A: 36IUVitamin C: 1mgCalcium: 48mgIron: 3mg
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