Homemade Venison Summer Sausage

Smoked venison summer sausage with pork and spiced using a quick-cure method. Rich, tangy, and perfect for holidays, charcuterie boards, or hunting snacks.

Servings: Pounds

Prep Time: 2

Cook Time: 5

Course: charcuterie

Cuisine: German

Ingredients

Instructions

Chill, Grind and Refrigerate

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.
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.

Regrind the Sausage & Check Seasoning

Grind the sausage for a second time, using the small die plate.
Cook off a small piece over medium-low heat in a pan. Let the sausage cool to room temperature and then taste for seasoning. Adjust the salt if needed.

Stuff & Hang

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.

Smoke & Hang to Bloom

Cold smoke the sausages, or smoke them at the lowest temperature you can for 2 hours.
Set your smoker to around 180 degrees F. Hot-smoke the sausages until the internal temperature is 150 degrees F.
Pull the sausages from the smoker and let them hang at room temperature for 2. This allows the colors to bloom and turn a rich mahogany color.
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, giving the sausage a worse texture.
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.
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.

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

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