This smoked venison summer sausage recipe is probably the most popular and delicious homemade snack amongst hunters.
This wild game sausage is a quick-ferment variation that is first ground, mixed, and then chilled for two days to cure in the refrigerator. It is then ground again through a smaller grinder plate, which makes for a slightly firmer sausage and gives it a much richer color, as the ingredients are blended together a bit more.
If you’re looking for another tasty smoked deer sausage, try my venison salami recipe. Or browse my other venison sausage recipes for new ideas to use up your freezer full of meat.
However, the traditional summer sausage was more of a tedious process which calls for it to be dried and cured in order to be “shelf stable” during the summer months. In this recipe, we will be covering how to make the variation that we are all used to seeing in the grocery stores and markets around the holidays, which is indeed “not” dry cured.
Keep Things Cold:
Keeping your meat grinder attachments ice cold is just as important as for the meat and fat. It plays a part in achieving superior flavor and texture with this sausage. Grinder attachments can warm up fast and when metal warms up, fat starts to melt. I also like to place the container that the ground venison will be falling into in the freezer before starting as well.
Achieving the Right Texture:
Keep a close watch over your smoker’s temperature and the internal temperature of the sausage. Overcooking your sausage or cooking at too high of a temperature will produce a grainy sausage.
Tips for Flavor:
For the tangy flavoring that we all love you can look beyond using a summer sausage seasoning packet. You can opt to use the very popular product called Fermento. I opt for a little-known and cheaper price point secret, buttermilk powder. Using buttermilk powder won’t pack an equal punch of tang as Fermento, but its delicious and a lot cheaper.
Chilling the Cooked Sausage in Ice Cold Water?
Some recipes call for soaking the cooked sausage in ice water to end the cooking process quickly. I prefer to hang them at room temperature for a couple of hours to “bloom”. Blooming is where the sausages change from dull brown to a rich mahogany color.
Storage:
I have no problem leaving them in the refrigerator for up to 2 weeks if they are well-wrapped before they start to lose flavor and color. Again, wrapping and storing them properly in an airtight container or plastic wrap will help with a quality shelf life.
Absolutely. Like most fatty sausages, if they are stored properly, they freeze well for a long time, up to around three months. I like to wrap them first in plastic food wrap, followed by freezer paper or freezer bags.
Serving Summer Sausage
The best way to enjoy these sausages is either at room temperature or slightly chilled. You can serve them hot, I feel that it changes the flavor profile quite a bit. They are excellent eaten with various kinds of cheese (smoked cheddar, gouda, jack), crackers (rosemary, almond, sea salt) and a spread of mustards (whole grain, beer mustard, dijon, hot mustard).
more Venison Sausage Recipes
Below are some of my favorite venison sausage recipes. And if you happen to be looking for ideas for your next dinner, check out my complete venison recipes page.
Lastly, if you make this simple Homemade Smoked Venison Sausage Recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Homemade Venison Summer Sausage
Equipment
- Grinder Plates: Small plate and Large (coarse plate)
- Fermento, Buttermilk Powder, or Summer Sausage Seasoning Packet (for 5 pounds).
- Pink Curing Salt: (Instacure No. 1 or Prague Powder No. 1)
- Dextrose
- Summer Sausage Casing or other Fibrous Casing
- Butchers Twine (Optional)
- Smoker (Using an electric smoker is an easy way to achieve precise temperatures)
- Stand Mixer with Paddle Attachment or Meat Lug
Ingredients
- 3 pounds venison, diced (silver-skin, sinew and fat removed)
- 1 1/2 pounds pork butt, diced (pork shoulder)
- 3 tablespoons dextrose
- 2 teaspoons ground coriander
- 1 tablespoon dry mustard powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons ground black pepper
- 3 tablespoons kosher salt (approximately 40 grams per 3 tablespoons of kosher salt)
- 6 grams pink salt (instacure #1) (approximately 1 teaspoon per 6 grams)
- 2 to 4 ounces of cold water
- 1/2 cup Fermento or buttermilk powder
- 8 ounces (1/2 pound) fatty smoked bacon, diced (or pork back fat)
Instructions
- In a chilled bowl, add the pre-chilled venison, pork shoulder (pork butt), salt, dextrose and pink salt (instacure # 1). Mix well to combine.
- Grind the above mixture through a large die plate into a pre-chilled large bowl or a bowl that is set over ice.
- In a separate smaller bowl mix all of the seasonings and fermento or buttermilk powder. Stir in enough cold water to dissolve and to form a paste. This will usually be between a 1/4 cup to 1/2 cup of water.
- In a stand mixer or meat lug add the ground venison and paste. Mix thoroughly using a paddle attachment or sturdy spoon for about 2 minutes. Add the diced bacon to the venison mixture and fold in until just combined.
- Add the sausage mixture to a food-safe storage container or gallon freezer bag. Press the sausage down, ensuring that there are no air pockets. If using a storage container, add plastic wrap directly to the top of the meat, pressing down firmly. Then, cover the entire top of the container with more plastic wrap. If using a gallon freezer bag, remove all air and fold over any extra space in the bag.
- Refrigerate for 2 days.
- Grind the sausage for a second time, using the small die plate. If you want to check the flavor, now is a good time to fry up a piece. Add more seasoning if you think it needs any. But remember you will more than likely be eating this sausage cold or at room temperature and cold food needs a little more salt than hot food.
- Stuff the sausage mixture into your casings to your desired lengths.
- Hang them to let dry for 1 to 2 hours at room temperature or in the fridge. This will help get you maximum smoke flavor.
- Cold smoke the sausages or smoke them at the lowest temperature you can for 2 hours (this step ensures a great smoky sausage). Now get your smoker set at as close to 180 degrees F as you can and hot smoke them until the internal temperature is 150 degrees F.
- Pull the sausages from the smoker and let them hang at room temperature for 2 hours so that they bloom and turn that rich mahogany color that we all dream about. What you’re left with is a delicious summer sausage that is ready to eat or refrigerate until needed.
NOTES
- Keep everything ice-cold. Chill the meat, bacon or back fat, bowls, and grinder parts before you start. Warm fat will smear and give the sausage a worse texture.
- Use the full fat ratio. This recipe is made for 3 pounds of venison and 1 1/2 pounds of pork shoulder, plus an additional 8 ounces of bacon or back fat. That balance is what keeps summer sausage moist.
- Mix the seasoning paste. Stir the spices and Fermento or buttermilk powder with cold water until they form a paste before mixing them into the ground meat. That helps the seasoning distribute more evenly.
- Chill it for 2 days. This is a quick-cure summer sausage, so the sausage mixture needs to rest in the refrigerator for 48 hours before the second grind and smoking step.
- Grind it twice. Run it once through a coarse plate and again through a small plate. The second grind gives the sausage a firmer texture and better color.
- Cook a test piece. Fry a small piece after the second grind, then adjust the seasoning, especially since this sausage is usually eaten cold or at room temperature and may need a little more salt.
- Dry before smoking. After stuffing, let the sausages dry for 1 to 2 hours at room temperature or in the refrigerator so the smoke clings better.
- Smoke low, then finish. Start with cold smoke or your smoker’s lowest setting for 2 hours, then raise it to about 180 F and cook until the internal temperature reaches 150 F. Higher heat can make the sausage grainy.
- Let them bloom. After smoking, hang the sausages at room temperature for about 2 hours. This helps develop the deep mahogany color and finishes the texture.
- Keep them refrigerated. This is not a shelf-stable dry-cured sausage, so it should be wrapped well and stored in the refrigerator for up to 2 weeks or frozen for about 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
6 thoughts on “HOMEMADE SMOKED VENISON SUMMER SAUSAGE”
Best summer say weve ever eaten. Better than ol papi’s.
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.
Definitely makin Again!