Venison summer sausage offers a lean, flavorful twist on a classic cured meat. Hunters prize it for using deer meat efficiently. This recipe yields about 10 pounds of sausage. Expect a semi-dry product with a tangy snap. Follow these steps precisely for safety and taste.
Ingredients You’ll Need
Gather high-quality ingredients first. Freshness matters for venison.
- 7 pounds ground venison (trimmed of fat and silver skin)
- 3 pounds pork fatback (ground, for proper fat ratio)
- 4 ounces non-fat dry milk powder
- 3 tablespoons curing salt #1 (contains 6.25% sodium nitrite; measure carefully)
- 2 tablespoons black peppercorns (coarsely cracked)
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds (crushed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup ice water (keep very cold)
- Hog casings (32-38mm diameter, soaked and rinsed)
These amounts ensure a 70/30 lean-to-fat ratio. Venison alone lacks enough fat for texture. Pork fatback binds it perfectly.
Essential Equipment
You need specific tools for success.
- Meat grinder (with 3/8-inch plate for coarse grind)
- Sausage stuffer (manual or electric)
- 100mm fibrous casings (for summer sausage; non-edible)
- Large mixing tub (food-grade plastic)
- Digital scale (accurate to 0.1 ounce)
- Meat thermometer
- Smoking chamber or smoker
- Hanging rack or hooks
- Cheesecloth (optional for drying)
Sterilize all equipment with hot soapy water and a sanitizer like Star San. Food safety prevents bacterial growth.
Step-by-Step Instructions
Step 1: Prepare the Meat
Chill venison and pork fatback in the freezer for 1 hour. This firms them for grinding. Cut into 1-inch cubes. Grind venison through a 3/8-inch plate. Grind fatback separately through the same plate. Combine in a large tub. Work in a cold room below 50°F (10°C).
Step 2: Mix the Seasonings
Dissolve curing salt #1 in ice water. Pour over meat mixture. Add dry milk powder, garlic powder, onion powder, cracked peppercorns, mustard seeds, and coriander. Mix thoroughly by hand for 3-5 minutes. The mixture should feel sticky. This develops the protein bind, called myosin.
Test seasoning by frying a small patty. Adjust if needed, but taste cautiously due to curing salt.
Step 3: Stuff the Casings
Rinse hog casings in warm water. Soak fibrous casings in hot tap water for 30 minutes. Load meat mixture into stuffer. Slide casing onto stuffing tube, leaving 2 inches empty at the end. Stuff firmly, avoiding air pockets. Twist into 12-18 inch links or leave as one long rope. Prick air bubbles with a sterile needle.
Hang sausages in a cool spot (40-50°F) overnight. This allows curing salt to distribute evenly.
Step 4: Fermentation (Optional for Tang)
For authentic tang, ferment first. Place stuffed sausages in a 90°F chamber with 85-90% humidity for 1-2 hours. Target pH of 5.3 (use pH strips). Skip if you prefer milder flavor.
Step 5: Smoke and Cook
Preheat smoker to 130°F. Hang sausages vertically. Apply light smoke (hickory or applewood) for 1 hour. Increase to 150°F for 1 hour. Then 170°F until internal temperature hits 152°F (about 2-3 more hours). Monitor with thermometer probe.
Mist with cool water if casings dry out. Total smoke time: 4-6 hours.
Step 6: Shower and Dry
Remove from smoker. Shower with cool tap water (80°F) for 30-60 minutes. This drops internal temp below 100°F and starts casing formation.
Hang in a drying area at 55-65°F and 70-75% humidity. Dry for 4-12 weeks until 35-40% weight loss. Weigh a sample link daily first week. Casings turn dark and firm when ready.
Store in fridge up to 3 months or vacuum-seal for longer.
Food Safety Tips
Curing salt #1 prevents botulism in low-oxygen casings. Never skip it. Use USDA-approved recipes only. Grind and stuff on the same day. Maintain cold chain throughout.
Internal temp must reach 152°F during smoking to kill pathogens like trichinella (rare in venison but possible). Test multiple links.
If drying at home, use a controlled chamber. Biltong boxes or wine fridges work well. Avoid basements prone to mold.
Variations and Flavor Twists
Experiment once mastered.
- Spicy Jalapeño: Add 1/2 cup diced pickled jalapeños and 1 tsp cayenne.
- Beer-Infused: Replace 1/4 cup water with dark beer.
- Cheesy: Mix in 8 oz shredded cheddar before stuffing.
- Maple: Swap peppercorns for 2 tbsp maple sugar.
Keep curing salt constant. Adjust spices to taste.
Troubleshooting Common Issues
- Sausage too dry? Increase drying humidity or shorten time. Fat not binding? Mix longer or add more ice water.
- Case splits? Stuff less tightly. Uneven color? Distribute curing salt better.
- Mold on surface? White powdery mold is good (penicillium). Wipe with 80-proof alcohol. Fuzzy green or black means discard.
Serving Suggestions
Slice thin for charcuterie boards. Pair with mustard, cheese, and crackers. Grill slices for burgers. Cube for snacks or salads.
Vacuum-seal portions for gifts. It travels well.
FAQs
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Can I make venison summer sausage without a smoker?
Yes. Bake in a 200°F oven after stuffing. Place on a rack over a pan. Cook to 152°F internal. Then dry as usual. Flavor lacks smoke depth.
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Is curing salt the same as pink salt?
Yes. It’s Prague Powder #1 or Insta Cure #1. Do not use table salt. Overuse causes illness. Measure precisely: 1 tsp per 5 pounds meat.
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How do I know when drying is complete?
Weigh a link before stuffing. Target 35-40% loss. Firm snap when squeezed. Slice test shows marbled interior, no raw center.
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Can I use beef instead of pork fat?
Pork fatback is best for melt and flavor. Beef works but renders drier. Maintain 30% fat ratio regardless.
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How long does homemade venison summer sausage last?
Refrigerated: 3 months. Vacuum-sealed: 1 year. Opened: 2 weeks. Freeze for 2 years. Always check for off odors or slime.