Venison summer sausage is one of my favorite ways to turn deer meat into something truly special and close to my heart. This smoked sausage is tangy, smoky, and firm enough to slice, yet tender. If everything goes correctly, you’re left with beautiful little white specks of bacon running throughout.
My method uses a coarse grind first, followed by a two-day refrigerated rest before running the sausage through a smaller die. The first coarse grind keeps you from over-processing the meat, while the rest gives the cure and seasonings time to develop more flavor and deeper color.
Quick Look: Venison Summer Sausage
- Prep Times: 30 minutes to chill the meat before grinding, 2-day fermentation rest after grinding, 1 to 2 hrs drying after stuffing, 2 hrs optional blooming after smoking.
- Cooking Times: about 5 hrs of smoking
- Yield: 5 pounds
- Calories: Approximately 50 calories per two ounces
- Main ingredients: Venison, pork shoulder, smoked bacon, Fermento or buttermilk powder, dextrose, Cure #1, coriander, dry mustard, garlic powder, black pepper.
- Cooking method: Cold smoking (if possible), Hot Smoking
- Why this version works: My recipe doesn’t take any shortcuts. If you want the real deal, this sausage is for you.
- Good to know: Once smoked, bloomed, and chilled, it can be sliced and eaten without reheating. This is not a shelf-stable dry-cured sausage.
SUMMARIZE & SAVE THIS CONTENT ON
I’ve made summer sausage a few different ways over the last 17 years, but I keep coming back to this two-grind method. This is something that I learned from Chef Graham Dailey while working at Peninsula Grill during culinary school back in 2009. The coarse grind helps distribute the salt and dextrose without overprocessing the meat, since it will be mixed and then ground a second time. I also like to wait until the second grind to add the bacon, so you get those little white specks of fat in the slices.
If you’re new to making sausage, check out my guide on how to make deer sausage at home. It covers the basics, or you can browse all of my deer sausage recipes if you already have that down pat.
Why This Recipe Works
- I let it rest between grinds. After the coarse grind, I mix in the seasonings and bacon and let everything sit in the fridge for 2 days. This gives the cure and seasonings time to work through the meat before I finish it with the smaller grinder die.
- I use bacon along with pork shoulder. The bacon adds a little more smoke and richness than using straight pork fat. I add it after the first grind so it doesn’t completely disappear into the sausage.
- You get that summer sausage tang without fermenting it. Fermento gives you the stronger tang, while buttermilk powder is a cheaper option that’s a little milder. Neither one requires a starter culture or fermentation chamber.
- I use a 3-to-2 venison-to-pork ratio. For a 5-pound batch, I like 3 pounds of venison to 2 pounds of pork. In this recipe, that pork comes from pork shoulder and bacon, which gives the sausage a richer texture than using really lean venison on its own.
- This has a different texture and flavor than my deer salami, where I like larger pieces of pork fat showing throughout each slice.
Notes on Ingredients
See the recipe card for full information on ingredients and quantities. Substitutions are listed under this section.
- Bacon: I use smoked bacon because it adds fat along with another layer of smoky flavor. This is especially useful if you don’t have the option of cold smoking, which elevates the smoky flavor profile.
- Dextrose: This balances the salt, smoke, and tang without making the sausage noticeably sweet.
- Fermento or buttermilk powder: Fermento gives summer sausage a stronger tang. Buttermilk powder is my cheaper option and still gives the sausage a nice tang, just not quite as pronounced. These days, I mostly use the buttermilk powder because it’s easier to find.
- Pink curing salt #1: Also called Cure #1, Prague Powder #1, or Instacure #1. This is not Himalayan pink salt or regular table salt. Measure it carefully and follow the directions for the curing salt you’re using.
- Casings: Use fibrous casings made for summer sausage and smoking. Prepare them according to the manufacturer’s directions before stuffing.
Substitutions and Additions
- Venison and pork: If you don’t want to use pork shoulder or bacon, you can sub in pork back fat (not cured fatback). I like to use 3 1/2 pounds of boneless venison and 1 1/2 pounds of pork fat. For processing tips, check out my guide on how to grind deer meat.
- Leave out the Bacon: You can swap the bacon out for 8 ounces of pork fat or uncured pork belly if you like.
- White sugar: If you don’t have dextrose, use about 1 1/2 tablespoons of white sugar in place of the 3 tablespoons of dextrose. White sugar is sweeter than dextrose, so I don’t recommend swapping them 1:1.
- Use toasted coriander seeds: If you want to elevate the flavor of your sausage even further, start with whole coriander seeds instead of pre-ground coriander.
Add 1 tablespoon of coriander seeds to a dry skillet over low heat and toast for about 3 to 5 minutes, shaking the pan often, until fragrant. Let the seeds cool completely, then grind them into a powder with a spice grinder or coffee grinder. Measure out 2 teaspoons of the ground coriander for the recipe. - Use your own seasoning: I believe a homemade seasoning blend is the best choice for great summer sausage. But if you’re in a pinch, you can use a store-bought seasoning package portioned for a 5-pound batch. Important: Omit all seasonings (including the kosher salt, curing salt, dextrose, and buttermilk powder/fermento) if you take this route.
How To Make Venison Summer Sausage
1. Season and Chill the Meat. Combine the diced venison and pork shoulder with the kosher salt, dextrose, and Cure #1. Mix well and refrigerate for about 30 minutes, until everything is cold before grinding.
2. Coarse Grind. Run the venison and pork shoulder through a large grinder die into a chilled bowl or a bowl set over ice.
3. Make the Seasoning Paste. In a separate bowl, combine the coriander, mustard powder, garlic powder, black pepper, and Fermento or buttermilk powder. Add enough cold water to make a thick paste.
4. Mix and Add the Bacon. Add the seasoning paste to the ground meat. Mix with a stand mixer fitted with the paddle attachment or a sturdy spoon for about 2 minutes. The mixture should become tacky and start pulling at itself. Fold in the diced bacon just until evenly distributed.
5. Rest for Two Days. Pack the mixture tightly into a food-safe container or freezer bags. Press out as much air as possible. If using a container, press plastic wrap directly against the meat before covering. Refrigerate for 2 days.
6. Re-Grind. Run the chilled sausage through a small grinder die. This gives the sausage the finer texture I’m looking for and puts the bacon through the grinder for the first time.
7. Do a Fry Test. Cook a small piece over medium-low heat. Let it cool to room temperature before tasting and adjust the salt if needed.
Summer sausage is normally eaten chilled or at room temperature, so I judge the seasoning after the test piece has cooled. Keep in mind it hasn’t been smoked yet, so the flavor won’t be fully developed.
8. Stuff the Casings. Stuff the sausage firmly into the prepared casings, doing your best to keep out air pockets. Tie the open ends securely with butcher’s twine.
9. Dry the Sausage. Hang the stuffed sausages for 1 to 2 hours at room temperature or in the refrigerator. The outside of the casing should feel dry before it goes into the smoker.
10. Cold-Smoke (Optional). Cold-smoke the sausages at or below 100 °F for about 2 hours. If your smoker isn’t set up to cold-smoke, skip this step.
11. Hot-Smoke. Bring the smoker to around 180°F and continue smoking. I pull mine when the center of the sausage reaches 150°F.
12. Bloom and Chill. Pull the sausages from the smoker and hang them at room temperature for about 2 hours. During this time, the casing will deepen from a dull brown to a richer mahogany color. Refrigerate until completely chilled.
Chef Tips and Troubleshooting
- If the mixture starts smearing, stop grinding. You’ll know it when the fat starts looking pasty instead of coming through the grinder in clean pieces. Put the meat and grinder parts back in the fridge or freezer until thoroughly chilled. This also applies to the basics recipes like deer breakfast sausage.
- Watch for air pockets while stuffing. Fill the casings firmly, but don’t fight the stuffer trying to pack every last bit in. If you see a trapped pocket of air after stuffing, prick it with a clean sausage pricker or needle and gently work the air out.
- Chill it completely before judging the texture. Warm summer sausage is softer than it will be once chilled. I wait until mine is completely cold before slicing into it and judging the grind, bind, and final texture. Room temperature is best for judging the flavor.
- Store it cold. I’ve had good results keeping summer sausage tightly wrapped in the refrigerator for up to about 2 weeks. For longer storage, wrap it well and freeze for up to about 3 months.
| Problem | Likely | What to Do |
|---|---|---|
| Sausage is dry or grainy | The smoker temperature spiked too high, or the sausage overcooked. | Keep the smoker low and watch the internal temperature closely. |
| Fat looks to be smeared or melting | Meat, fat, or grinder got too warm. | Chill the meat and grinder parts thoroughly before grinding. |
| Casing didn’t take on much smoke | Casing was still wet | Let the stuffed sausage dry before smoking. You can hang them in the fridge overnight to make sure they dry properly. |
If you like making this style of cured and smoked deer sausage, my homemade smoked deer sticks are a good one to make next.
Venison Summer Sausage FAQs
How much pork do you mix with venison for summer sausage?
For a 5-pound batch, I prefer 3 pounds of venison to 2 pounds of pork shoulder. In this recipe, I split those 2 pounds of pork between 1 1/2 pounds of pork shoulder and 1/2 pound of bacon.
If I want a higher venison content, another option is 3 1/2 pounds of venison to 1 1/2 pounds of pork fat.
Is deer meat summer sausage good for you?
Venison is lean, but summer sausage is generally higher in fat because it adds pork shoulder, bacon, or pork fat for texture and flavor.
That doesn’t automatically make it good or bad for you, but it does mean summer sausage is substantially higher in calories than plain venison.
Above is a picture of a summer sausage made with a honeycomb casing. The casing is reinforced with twine, which lets you pack the meat tighter when stuffing. While this is great to minimize air bubbles, a smaller sausage means less time in the smoker. So there are trade-offs.
How to Serve Venison Summer Sausage
I think deer summer sausage is at its best either slightly chilled or closer to room temperature. So it’s perfect as one of your hunting camp meals with a few sides. You can heat it, but I think that changes the flavor and texture quite a bit.
- With Cheese: I prefer smoked cheddar, Gouda, or Monterey Jack.
- Mustard: Whole-grain, Dijon, beer, or hot mustard
- Crackers or Toast Points: Rosemary crackers, sourdough crackers, or crispy thin rye toast points pair well.
- Pickles: Traditional pickles, pickled onions, pickled quail eggs, or pickled mushrooms.
More Venison Sausage Recipes
Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I love to hear from readers! And if you have any cooking questions or want to share your latest food photos, give me a shout on Instagram at @larry__white.
Venison Summer Sausage
Equipment
- Meat grinder with large and small dies
- smoker
- Instant read thermometer
Ingredients
- 1 1/2 pounds pork shoulder (diced)
- 3 tablespoons dextrose (Or 1 1/2 tablespoons of fine white sugar)
- 1 teaspoon pink curing salt #1 (6 grams)
- 1/2 cup buttermilk powder (or Fermento)
- 2 to 4 ounces cold water
- 2 teaspoons ground coriander
- 1 tablespoon dry mustard powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons ground black pepper
- 3 tablespoons coarse kosher salt (approximately 40 grams)
- 8 ounces smoked bacon (diced, or pork back fat)
- Fibrous summer sausage casings as needed
Instructions
- Soak the Casings: Submerge two fibrous casings in a bowl of warm water for 30 minutes while you prep the sausage. This will soften the casings, making them more pliable for stuffing.
- Chill Before Grinding: Combine the venison, pork shoulder, kosher salt, dextrose, and pink curing salt #1 in a large bowl. Mix until fully coated and refrigerate for 30 minutes.
- Grind the Venison and Pork Shoulder: Grind the chilled meats through a large (coarse) grinder plate into a chilled bowl.
- Make the Seasoning Paste: In a separate bowl, combine the coriander, mustard powder, garlic powder, black pepper, and Fermento or buttermilk powder. Stir in enough cold water to make a thick smooth paste.
- Add the Paste and Mix: Add the seasoning paste to the ground meat. Mix for about 2 minutes in a stand mixer with a paddle attachment or a sturdy spoon until the mixture becomes tacky. Fold in the diced bacon just until evenly combined.
- Refrigerate the Ground Meat Mixture: Pack the sausage tightly into a food-safe container or freezer bags, pressing out as much trapped air as possible. Refrigerate for 2 days.
- Grind Again: Grind the chilled sausage through a small grinder die into a large bowl.
- Stuff the Casings: Remove the fibrous casings from the water. Squeeze out any excess water. Stuff the sausage firmly into the casings, leaving as few air pockets as possible. Secure the open end of the casing with butcher’s twine.
- Hang the the sausages (Optional): Hang for 1 to 2 hours at room temperature or in the refrigerator until the outside of the casings feels dry. I persoanlly like to hang them uncovered in the refrigerator overnight for best results.
- Cold-Smoke the Sausages (optional): If your smoker can cold-smoke, smoke the sausages at or below 100°F for about 2 hours. If not, skip this step.
- Hot Smoke the Sausages: Set the smoker to 180°F. I smoke mine until the center reaches 150°F.
- Bloom the Sausages (optional): Remove the sausages from the smoker and hang them at room temperature for about 2 hours to bloom. This will help give the casings a deep, dark color.
- Refrigerate: Place the sausages in the refrigerator until completely chilled.
NOTES
- Skip the double grind: Run the venison, pork shoulder, and bacon through the small grinder plate once instead of grinding twice.
- Skip the 2-day rest: After mixing, go straight to stuffing the casings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
7 thoughts on “Homemade Venison Summer Sausage Recipe”
Amazing stuff. Next time I’m going to make it without bacon. I liked it. Just want to use less pork.
Definitely makin Again!
This was my first attempt at making deer Summer sausage and it turned out great! I used the buttermilk option. I had a small commercial grinder that I use for grinding meat for breakfast sausage, so that was a good start. I purchased an all steel, manual sausage stuffer for $130, and don’t know how you could get a good stuff any other way. I already had a good smoker too. I wish I could post a picture of my finished sausages. This was a practical recipe that used reasonable ingredients. I do have enough pink salt left for the country to share! Great flavor. Not spicy, but I don’t like spicy and that can be adjusted for if you do.
I’m glad to hear it! The first time making summer sausage can be a bit tricky.
Where might i find the best casings for sausage
Sausagemaker.com has a good selection.
Best summer say weve ever eaten. Better than ol papi’s.