Venison summer sausage is a popular homemade delicacy known for its rich flavor, long shelf life, and protein-packed profile. Whether you’re an avid hunter or simply love wild game, this sausage is a great way to preserve and enjoy venison meat throughout the year.

This is perfect for camping, picnics, or holiday charcuterie boards. But making it at home goes beyond just following a recipe—it involves understanding curing techniques, meat ratios, smoking methods, and proper storage to get consistent results.

Whether you’re trying this for the first time or just want to improve, the helpful tips in this article will take your homemade sausage to the next level.

Table of Contents

What Is Venison Summer Sausage?

Venison summer sausage is a type of cured meat made from deer meat (venison) mixed with pork fat and seasonings. It’s typically fermented or cured, then smoked and dried to improve shelf life and flavor. Unlike fresh sausage, summer sausage can be stored unrefrigerated for a limited time once properly cured.

Key Characteristics:

Can be stored at room temperature (short-term)
Made from lean venison and pork fat
Preserved with curing agents
Usually smoked and dried

Why Use a Recipe Process?

The recipe process ensures food safety, consistency, and the ideal flavor profile. Venison is very lean, which makes it perfect for summer sausage, but it needs the right balance of fat, salt, and cure to be preserved properly.

Benefits of a Standardized Process:

Ensures safe meat curing
Improves texture and shelf life
Produces consistent flavor and appearance

Print Recipe

Venison Summer Sausage Recipe

A rich, smoky, and slightly tangy sausage made with venison and pork—perfect for snacking, sandwiches, or sharing on a charcuterie board.

Prep Time45

Cook Time8

Total Time1

Course: Appetizer

Cuisine: American

Keyword: cured meat, smoked sausage, summer sausage, venison sausage, wild game

Servings: 20

Calories: 180kcal

Cost: ~Moderate

Equipment

Meat grinder
Large mixing bowl
Sausage stuffer
Fibrous sausage casings
Smoker or smokehouse
Kitchen scale
Measuring spoons
Refrigerator
Thermometer (to check internal temperature)
Ice bath container

Ingredients

(For a 10-pound batch)

115 g plain salt
20 g white sugar
25 g black pepper (coarsely ground)
25 g whole mustard seed
10 g garlic powder
2 g cayenne pepper
11 g pink curing salt (Cure #1)
120 g non-fat powdered milk (binder)
250 ml ice cold water
34 g encapsulated citric acid (added just before stuffing)

Meat

7 lb venison trimmings
3 lb fatty pork belly

Instructions

Prepare the Spice Mix: In a large bowl, mix the plain salt, white sugar, black pepper, mustard seed, garlic powder, cayenne pepper, and pink curing salt.
Grind the Meat: Using a cold meat grinder, grind the venison and pork belly together. It helps if the meat is semi-frozen to ensure a clean grind.
Mix Meat with Spices: In a large container, combine the ground meat with the spice mixture, non-fat dry milk, and ice-cold water. Mix thoroughly by hand or mixer for 10–15 minutes until sticky and tacky.
Refrigerate Overnight: Cover and refrigerate the seasoned meat mix overnight to allow curing to take effect.
Add Citric Acid & Stuff: The next day, mix in the encapsulated citric acid right before stuffing. Stuff the mixture into pre-soaked fibrous casings.
Dry the Sausages: Hang sausages at room temperature or in a cool, dry place for about 1 hour until casings feel dry to the touch.
Smoking Process: Begin by smoking the sausages at 130–140°F for 2 hours to allow the smoke flavor to develop gradually. Then, increase the temperature to 150°F and continue smoking for another 2 hours. Finally, raise the temperature to 180°F and cook the sausages until they reach an internal temperature of 155°F to ensure they are fully cooked and safe to eat.
Cool the Sausages: Submerge in an ice bath for 10–15 minutes to stop cooking and firm up the texture. Hang again to dry before refrigerating.

Notes

Do not add encapsulated citric acid before curing or it will neutralize the cure.
Make sure the sausages reach 155°F internally for safety.
Store sausages in the refrigerator and consume within a few weeks, or vacuum-seal and freeze for longer storage.
Optional: Add hickory or applewood chips for a richer smoke flavor.

Different Cooking Methods Explained

You can cook venison summer sausage in several ways depending on your equipment and taste preferences.

1. Smoker Method

Smoking gives the sausage a rich, smoky flavor. Set your smoker to 165°F and slowly bring the internal sausage temperature to 155°F. Use wood chips like hickory or apple for added aroma. This method may take 6 to 8 hours depending on thickness and smoker type.

2. Oven-Baked Method

If you don’t own a smoker, use your oven. Preheat it to 170°F to 200°F and place the sausages on a rack with a tray underneath. Bake until the internal temperature reaches 155°F. This usually takes 4 to 6 hours.

3. Dehydrator Option

For a firmer, jerky-like finish, a dehydrator can be used. Make sure your model reaches a high enough temperature to safely process meat. The process may take 6 to 10 hours, and you must verify that the internal temperature hits 155°F.

Choosing the Right Meat and Fat Ratios

Venison is very lean, which means you must add fat for a tender, juicy result. Too little fat results in dry, crumbly sausage.

Ideal Meat Mix

70% venison (deer meat)
30% pork fat (or pork shoulder/butt for added moisture and flavor)

For a leaner option, you can go 80/20, but you may lose some juiciness.

Tip: Use cold meat and fat for grinding to prevent smearing and overheating.

Cooling and Blooming

Once the sausage hits the correct internal temperature:

Immediately place it in an ice bath for 10–15 minutes to stop the cooking process.
Let it bloom at room temperature for a few hours. This helps develop color and flavor.

Important: Do not skip cooling and blooming. It improves texture and shelf life.

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Popular Add-ins for Venison Summer Sausage

You can enhance the flavor of your homemade venison summer sausage by adding ingredients like garlic, cheese, jalapeños, mustard seeds, or dried herbs. These add-ins give your sausage a unique and personalized taste.

Spicy Seasoning Ideas

For a bold and hot flavor, try using crushed red pepper, fresh jalapeños, or a pinch of chipotle powder. These spicy ingredients work well with the rich taste of venison.

Cheesy Sausage Additions

Use high-temperature cheddar or pepper jack cheese cubes that don’t melt during cooking. They add a creamy texture and a mild, savory flavor to each slice.

Classic Seasoning Blend

Stick to the traditional flavor by using garlic powder, mustard seed, black pepper, coriander, and paprika. This blend creates a familiar, well-balanced sausage taste.

Sweet and Smoky Twist

To get a sweet and smoky profile, mix in a bit of brown sugar and a small amount of liquid smoke. This combination adds depth and enhances the natural flavor of venison.

Mixing Tip

No matter which variation you choose, always mix your seasonings evenly. This ensures that each bite of sausage has a consistent and delicious flavor throughout.

How to Store Safely

Store venison summer sausage in the fridge for up to 3 weeks or freeze it for 6 months.

Storage Tips:

Refrigeration: Wrap tightly in plastic wrap or vacuum seal. Keep below 40°F.
Freezing: Freeze in vacuum-sealed bags to prevent freezer burn.
Room Temp: Only shelf-stable if properly cured, cooked, and dried. Store in a cool, dry place for no more than 2 weeks.
Slicing: Slice only what you need. Sliced pieces spoil faster due to air exposure.

Best Casings for Venison Summer Sausage

Use 2–2.5 inch diameter fibrous casings for venison summer sausage.

Why These Casings Work Best:

Durable: Withstands heat and smoke.
Easy to Peel: Once cooked, they come off cleanly.
Size Matters: Large enough for slicing, not so big that drying takes too long.

Pre-soak the casings in warm water for 30 minutes before stuffing for easier handling.

Common Issues

Sausage Too Dry?

If your venison summer sausage comes out dry, the most common reason is not enough fat in the mix. Venison is lean, so it needs extra pork fat to stay moist. Also, overcooking can dry it out—always use a meat thermometer and cook to the correct internal temperature to keep it juicy.

Sausage Cracks During Cooking?

Cracked casings usually mean the casings were too dry or the cooking temperature was too high. To fix this, soak your casings longer in warm water before stuffing, and make sure your cooking temperature stays low and even throughout the process.

Sour or Off Taste?

A sour or spoiled taste often means there was a problem with the curing process. This can happen if the curing salt wasn’t measured properly or if the sausage wasn’t stored safely. Always follow curing instructions closely and keep your ingredients fresh to avoid any food safety issues.

Safe Handling Tips for Venison Sausage

Handling raw meat requires careful steps to avoid contamination.

Always wash hands and sanitize tools before and after use.
Keep raw venison below 40°F during preparation.
Use curing salt properly—it prevents harmful bacteria like botulism.
Cook to the safe internal temperature of 155°F.
Avoid cross-contamination with ready-to-eat foods.

Conclusion:

Venison summer sausage is more than just a recipe—it’s a process that combines preparation, flavor, and preservation. By understanding how to cook, season, store, and troubleshoot your sausage, you ensure top-quality results every time. Whether you’re using a smoker for rich flavor or the oven for convenience, getting the right internal temperature is key.

Remember to add enough pork fat for moisture, mix your meat thoroughly, and always use curing salt for safety. These small steps make a big difference in taste and shelf life.

Now that you know all the details around your recipe, you’re ready to make venison summer sausage like a pro. Stick to these tips, and you’ll enjoy flavorful, homemade sausage all year round.

FAQs

What is the best ratio for venison summer sausage?

The best ratio for venison summer sausage is 80% venison to 20% pork fat. This blend provides enough moisture and flavor without making the sausage greasy. If you prefer a juicier sausage, some recipes use a 70:30 venison-to-pork ratio. Always use high-quality pork fat (like from pork shoulder or pork belly) to improve texture and binding.

What to do with deer summer sausage?

You can enjoy it as a quick snack, in a sandwich, on a cheese board, or mix it into dishes like eggs, pasta, or pizza for extra flavor.

How long do you let summer sausage sit before cooking?

After mixing, summer sausage should rest for 12 to 24 hours in the refrigerator to allow the flavors to fully develop and the cure to work properly before cooking or smoking.

Do you eat the skin on summer sausage?

It depends on the casing. Natural and collagen casings are edible, but some people prefer to remove them due to texture. Fibrous casings are not edible and should be peeled off before eating. When in doubt, remove the casing for the best experience.

Is venison summer sausage fully cooked?

Yes, venison summer sausage is usually fully cooked or smoked during preparation, making it safe to eat without further cooking. Always check the recipe or packaging to be sure.