Summer sausage is traditionally smoked. This smoked venison summer sausage tastes great just because of that. It's truly smoked flavor just can't be duplicated by adding liquid smoke or smoky salt. It's the real thing!
Smoked Summer Sausage
This recipe is all deer. If you'd like the sausage to be a bit more tender and moist, replace two pounds of the venison with fatty pork trimmings, ground coarsly. Here's the recipe.
5 pounds deer burger
3 tablespoons Morton Tender Quick
2-1/2 teaspoons mustard seed
1-1/2 teaspoons garlic powder
1 tsp. celery salt
Mix all ingredients well and cover. Refrigerate the sausage for three days, mixing well once each day. Form into 2-1/2 inch diameter rolls, and refrigerate the rolls for 2-4 hours.
Smoke the summer sausages with hickory smoke, at 140F for two hours. Raise the smoker temperature to 160F and smoke for another two hours. Raise the temperature again, up to 175F, and smoke until the internal temperature of the sausage reaches 155F.
If your smoker can't smoke that low, smoke as close to 175F as you can until the sausage hits 155F.
This makes a great tasting smoky sausage that's great on Ritz crackers with a little cream cheese!