Summer sausage venison brings wild game flavor to a classic cured sausage. Hunters prize it for using deer meat efficiently. This recipe yields about 10 pounds of sausage. It cures and ferments for a tangy taste. Safety matters most. Follow steps precisely to avoid spoilage.
Venison makes excellent summer sausage. Its lean profile pairs well with pork fat. This balances texture and moisture. The process involves grinding, mixing, stuffing, and fermenting. Expect 2-3 weeks total time. You need basic equipment. A meat grinder and sausage stuffer work best.
Ingredients
Gather these for 10 pounds:
- 7 pounds venison shoulder or trim (lean meat)
- 3 pounds pork fatback or shoulder (80/20 fat ratio ideal)
- 2.5 ounces kosher salt (non-iodized)
- 1 ounce cure #1 (pink curing salt, 6.25% sodium nitrite)
- 1 ounce dextrose (corn sugar for fermentation)
- 0.5 ounce black pepper (coarsely ground)
- 0.25 ounce mustard seed (whole)
- 0.25 ounce garlic powder
- 0.2 ounce F-LC culture (fermentation starter, like Bactoferm)
- 1 cup ice water (chilled)
These amounts ensure proper curing and flavor. Scale down for smaller batches. Buy cure #1 from butcher supply stores. Never substitute table salt.
Equipment Needed
Prepare these tools:
- Meat grinder (with 3/8-inch and 1/8-inch plates)
- Sausage stuffer (5-10 pound capacity)
- 38-40 mm collagen casings (edible, pre-tubed)
- Food processor or stand mixer
- Digital scale (accurate to 0.01 ounce)
- Fermentation chamber (cardboard box with light bulb for warmth)
- Meat hooks or drying rack
- Thermometer and pH meter (optional but recommended)
- Large mixing tub (food-grade plastic)
Clean all equipment with hot soapy water. Sanitize with a bleach solution (1 tablespoon per gallon). Dry thoroughly.
Step-by-Step Instructions
Step 1: Prepare the Meat
Trim venison of silver skin and sinew. Cut into 1-inch cubes. Chill fatback in freezer for 1 hour. Cube it too. Keep meat cold (below 40°F) to prevent fat smearing.
Work in a cool kitchen. Place cubed meat on sheet trays. Freeze for 30 minutes until firm but not solid.
Step 2: Grind the Meat
Grind venison and pork fat separately. Use the coarse 3/8-inch plate first. Combine and grind again through the fine 1/8-inch plate.
Catch ground meat in a chilled bowl. Place in freezer between grinds. Aim for a temperature under 40°F.
Step 3: Mix Seasonings and Cure
Dissolve cure #1, salt, dextrose, and F-LC culture in ice water. Stir until clear. Let sit 5 minutes for culture activation.
In a large tub, add ground meat. Sprinkle dry spices (pepper, mustard seed, garlic powder) evenly. Pour in liquid mixture.
Mix by hand or with paddle attachment for 3-5 minutes. Meat feels sticky and uniform. Test by picking up a handful; it holds together.
Step 4: Stuff the Casings
Soak casings in warm water 30 minutes. Rinse inside with running water. Load stuffer hopper with meat mix.
Slide casing onto stuffing tube. Leave 4-inch tail. Stuff firmly but not too tight. Twist into 6-8 inch links. Prick air pockets with a needle.
Hang sausages in a cool spot (50°F) overnight. This dries the casings.
Step 5: Ferment
Set up fermentation chamber. Place sausages inside. Maintain 85-90°F and 85-90% humidity for 24-48 hours.
Use a cardboard box over a 100-watt bulb. Monitor with thermometer. Sausages develop a sheen and tangy smell. pH should drop to 5.0-5.3 if testing.
Step 6: Smoke and Cook
Preheat smoker to 130°F. Hang sausages. Apply smoke for 1 hour (hickory or cherry wood).
Raise temperature gradually: 140°F for 1 hour, 150°F for 1 hour, 160°F until internal temperature hits 152°F. This takes 3-4 hours total.
Check with probe thermometer. Cool in ice bath immediately after.
Step 7: Dry and Store
Pat dry. Hang in a curing chamber (55°F, 75-80% humidity) for 2-4 weeks. Weigh weekly; dry until 30-35% weight loss.
Sausage firms up and darkens. Vacuum seal or wrap in parchment. Store in fridge up to 6 months. Freeze for longer.
Safety Tips
Curing salt prevents botulism. Measure precisely; too much harms health. Fermentation kills bacteria if pH drops correctly.
Work clean. Never stuff casings loosely. Smoke fully to 152°F internal. Test one sausage by slicing; no raw center.
If mold appears white, wipe with vinegar. Discard if black or green.
Flavor Variations
Add 0.25 ounce coriander for European twist. Try 1 tablespoon crushed juniper berries for gamey boost. Cayenne (0.1 ounce) brings heat.
For snack sticks, use 21 mm casings and finer grind.
Troubleshooting Common Issues
- Fat not binding? Meat too warm during mixing. Chill longer next time.
- Sausage dry? Reduce drying time or add more fat.
- Case splits? Overstuffing. Stuff gentler.
- No tang? Fermentation too short. Extend to 48 hours.
FAQs
- What if I don’t have a smoker? Bake in oven at lowest setting (170°F) with door cracked. Use liquid smoke sparingly in mix. Monitor internal temp closely.
- Can I use beef instead of pork? Yes, but pork fat renders best. Beef shoulder works. Keep 70/30 lean-to-fat ratio.
- How do I know fermentation is done? Sausage surface tacky, aroma tangy. pH meter confirms below 5.3. Taste a small cooked piece.
- Is cure #1 necessary? Yes, for safety. It fights botulism in low-oxygen sausage. Never skip.
- How long does it last unrefrigerated? Fully cured (30% weight loss) stores 1-2 months at room temp. Refrigerate for best quality.
This recipe delivers authentic summer sausage venison. Practice builds skill. Share with friends. Enjoy the fruits of the hunt.