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Venison Summer Sausage Recipe
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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 minutes
Cook Time8 hours
Total Time1 day
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.