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: 5 Pounds
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 (or 40 grams sea salt)
- 1 teaspoon or 6 grams pink salt
- 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
- Meat ratio: Use 3 pounds venison to 1.5 pounds pork shoulder plus added fat (like bacon or back fat). This 70/30 balance keeps sausage moist and flavorful.
- Quick cure: This is a fast-ferment summer sausage. It's mixed, chilled for 48 hours, then smoked. It’s not a long dry-cured sausage, so it must be refrigerated or frozen.
- Fermento vs buttermilk powder: Fermento adds stronger tang, but buttermilk powder is a cheaper, widely available substitute. Both help develop the classic summer sausage flavor.
- Grinding tips: Grind twice. Once coarse and once fine. For the right texture and color, keep all meat, fat, and grinder parts ice-cold to prevent melting and smearing.
- Smoking process: Start with a low smoke to build flavor, then finish around 180°F until the internal temperature hits 150°F. Let sausages “bloom” at room temp for 2 hours for the deep mahogany color.
- Storage: Wrapped tightly, sausage keeps 2 weeks in the fridge or 3 months in the freezer. Vacuum-sealing or wrapping in plastic + freezer paper gives the best results.
- Serving: Slice and serve at room temp or slightly chilled. Excellent with smoked cheeses, crackers, and whole grain mustard.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!