SMOKED VENISON SALAMI
This homemade smoked venison summer sausage is packed with flavor and easy to make at home. With the right fat ratio and curing method, you'll get a juicy, tangy sausage perfect for slicing and serving year-round.
Equipment
- Grinder Plates: Small plate and Large (coarse plate)
- Pink Curing Salt: (Instacure # 1 or Prague Powder # 1)
- Sausage Casings
- 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
- 3.5 pounds venison (trimmed of fat and silver skin, cut into large dice)
- 2 ounces (56 grams) kosher salt
- 1 teaspoon (7 grams) pink curing salt (aka: Instacure # 1 or Prague Powder # 1)
- 1 teaspoon ground caraway
- 1 tablespoon nutmeg
- 2 teaspoons ground black pepper
- 1/2 teaspoon ground juniper berries
- 2 garlic cloves, minced
- 1.5 pounds pork fat, cut into 1/2 inch dice
- Sausage casings of your choice
Instructions
- In a large bowl add the venison, salt, pink salt, pepper, caraway, black pepper, juniper, and garlic. Grind through a 1/4" die into the bowl of a stand mixer (or a large mixing bowl if mixing by hand). Mix on medium-low speed with a paddle attachment for about 2 minutes or until all of the ingredients are combined.
- Place a piece of plastic directly on top of the meat, tucking in the edges so that no meat is exposed. Place in the refrigerator for 12 to 24 hours.
- Add the diced pork fat to the bowl and mix with the meat until well combined.
- Prep your casings according to the manufacturer's directions. Tie off one end of the casing with butcher's twine. Stuff the casings and secure the other end with butcher's twine. Place in the refrigerator, uncovered for 8 to 12 hours.
- Cold smoke the sausages for 1 to 2 hours.
- Hot smoke the sausages at around 200 degrees F to an internal temperature of 150 degrees F.
- Place into an ice bath and chill thoroughly. Store in the refrigerator until needed.
NOTES
- Grinding matters: For the best texture, keep meat and grinder parts ice-cold. If you're new to grinding, my Grinding Venison Guide walks you through the process step by step. And for a deeper dive, check out my guide on How to Make Venison Sausage.
- Fat ratio: Aim for 20-30% pork fat to keep venison sausage moist. Too lean, and it will crumble or dry out.
- Quick cure: This recipe is a semi-dry, smoked version. No long curing required.
- Storage: Wrap tightly in plastic wrap and freezer paper, or vacuum-seal. Refrigerated it can last up to 2 weeks; frozen keeps for up to 3 months without losing too much freshness.
- Serving: Best enjoyed chilled or at room temperature with cheese, crackers, and mustard. It's also great sliced thinly for sandwiches.
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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