Venison Summer Sausage

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Venison Summer Sausage Recipe #1

This is the basic recipe for a traditional tasting venison summer sausage, which includes a combination of venison and pork.  Could reduce the pork but should use a more fatty piece of it.

• 15 pounds coarse ground venison
• 10 pounds 50/50 (fat/lean) coarse ground pork trimmings
• 2 cups water
• 25g InstaCure No. 1 (use at 1.1g per lb of meat)
  
• 90g cup salt
• 25g cup whole mustard seed
• 33g cup coarse ground black pepper
• 6g sugar
• 43g garlic powder
• 3g marjoram

Summer Sausage - Step-by-Step Instructions

1. Grind the Meat - The first step in making delicious summer sausage is to grind the meat with a meat grinder. You will want to use a coarse plate in the meat grinder to make the desired texture. Grind each type of meat, then mix the different meats together. Keep the meat cold until you are ready to smoke your venison summer sausage.
   
   
2. Cure the Ground Meat - Use curing salts, such as InstaCure No. 1 to cure the meat. Add the salt cure mixture into the meat and mix well. Be sure to keep the meat refrigerated while the meat is curing, which will take several days. Remix the meat at least once a day during the curing process to ensure a full and proper cure.
   
   
3. Season the Meat - According to the recipe, gather the spices and flavorings to mix into the cured meat.  Mix the meat by hand in a large bowl, but a meat mixer makes the job easy and convenient.
   
   
4. Stuff the Sausage into Casings
   
   
   • What Casings to Use - Use a natural casing, Beef Bung or Beef Middle natural sausage casings,  synthetic casings or fibrous casings that are 2-1/2 to 3 inches in diameter.
     
     
   • What Equipment to Use - Use a meat grinder the that has sausage stuffing attachments, but you can also use a sausage stuffer, which makes the job very easy and convenient.
   
   
5. Smoke the Sausage in a Smoker - Now you are ready to smoke your summer sausage in a meat smoker or smokehouse. Hang the stuffed summer sausage in the smoker or smokehouse and gradually increase the temperature gradually throughout the smoking process. The low temperature in the smoker gently cooks the sausage, preventing the fat from rendering out.
   
   Suggest smoking at 140F for 2 hours, then at 160F for another 2 hours, then at 175F until the internal temperature of the sausage reaches 155F. If your smoker temperature can't reach that low, smoke as close to 175F as you can until the sausage temperature hits 155F.
   
   After smoking, the sausages are rinsed in cold water to chill them and stop the cooking process. They are then dried and ready to be eaten or stored. Recommend storing the sausage in a vacuum sealed bag using a vacuum sealer.