Traditional Venison
Summer Sausage

Making traditional venison summer sausage will require a little effort on your part. And it'll take a little time. But the results make it all worthwhile.

Traditional Venison Summer Sausage - the Recipe

This is the basic recipe for a traditional tasting sausage.

Venison Summer Sausage

  • 15 pounds coarse ground venison
  • 10 pounds 50/50 coarse ground pork trimmings
  • 2 cups water
  • 1 cup Morton Tender Quick
  • 1/4 cup whole mustard seed
  • 1/4 cup coarse ground black pepper
  • 1/4 cup sugar
  • 3 tablespoons garlic powder
  • 1 tablespoon marjoram
  • 1 tablespoon monosodium glutamate (optional)
Combine the ground venison and pork. Mix the Tender Quick into the water...t won't completely dissolve. Add this slurry to the ground meat, mixing in one-quarter of it at a time. Continue mixing the meat for five minutes. Place the meat in a shallow pan and refrigerate for three to five days. Mix the meat twice each day.

Mix the spice ingredients into the meat throroughly, and regrind the meat before packing it into 3 inch fibrous casings.

Smoking Summer Sausage

Smoking the sausage is a three step process.
  • Smoke for 2 hours at 140F
  • Smoke for 2 hours at 160F
  • Finish cooking at 170F until the internal temperature reaches 155F.

Store the finished venison summer sausage in the refrigerator, in the freezer for long term storage.

Venison Summer Sausage Recipes - Tips

Always use cure in summer sausage. Sodium nitrite and sodium nitrate prevent botulism contamination. Tender Quick is a mixture of salt, sugar, sodium nitrate and sodium nitrite. It can be found at most grocery stores alongside the salt and spices.

More
Venison Summer
Sausage Recipes
Smoked Venison Summer Sausage
Peppery Venison Summer Sausage
Venison Garlic Summer Sausage
Oven Baked Venison Summer Sausage
Sweet 'n Smoky Deer Sausage
Spicy Deer Summer Sausage Recipe
Smoky Summer Sausage with Bacon
Spice 'n Wine Spiced Deer Sausage
If you don't have access to a meat grinder for the second grinding, just mix the spices in thoroughly by hand.

The meat should be as cold as possible when doing the first and last mixings. It should be below 40F. Anything above that is in the danger zone, and bacteria can begin to cause problems.

When smoking the sausage, keep them separated so they don't touch. That'll let smoke and heat contact the entire outer surface of each sausage evenly.


Traditional venison summer sausage is best made by using the time honored method. Home sausage maker can take shortcuts, but the quality of the sausage may be less than what you'd like.

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