How to Make Delicious Venison Summer Sausage

Summer sausage made from venison is a delicious delicacy that many people enjoy during the summer months. Venison is a lean meat that is high in protein, making it a healthier alternative to traditional summer sausages. Making your own summer sausage from venison is not only a great way to enjoy this tasty treat, but it’s also a fun activity that you can share with family and friends.

To make summer sausage from venison, you need to begin by selecting the right venison meat. It’s important to use a lean cut of venison, as this will ensure that your sausage is not too greasy. You can either use whole muscle meat or ground meat, depending on your preference. Once you have your meat, you can begin the process of curing and smoking it to give it that signature summer sausage flavor. This article will provide a step-by-step guide on how to make summer sausage from venison, so grab your apron and let’s get started!

Steps to Make Summer Sausage from Venison

Summer sausage is a type of sausage that is cured and dried, rather than cooked. It’s a great way to preserve your venison harvest and enjoy it in a tasty snack. In this article, we will guide you through the process of making summer sausage from venison, step by step.

Step 1: Prepare the Ingredients

To make summer sausage, you will need a few ingredients and equipment. Here is a list of the items you will need:

– 10 pounds of venison
– 10 pounds of pork shoulder
– 2 cups of cold water
– 2 cups of powdered milk
– 1/2 cup of corn syrup solids
– 5 tablespoons of Insta Cure #1
– 2 tablespoons of pepper
– 2 tablespoons of garlic powder
– 2 tablespoons of mustard seed
– 2 tablespoons of paprika
– 2 tablespoons of crushed red pepper flakes
– 2 tablespoons of liquid smoke
– 5 pounds of beef fat
– Synthetic casings
– Meat grinder and stuffer

Step 2: Grind the Meat

The first step is to grind the venison and pork shoulder using a meat grinder. Use the coarse grinder plate to get a chunky texture. Once the meat is ground, mix it thoroughly with your hands.

Step 3: Prepare the Binder

In a separate bowl, mix the powdered milk, corn syrup solids, and Insta Cure #1 with 2 cups of cold water until the mixture is fully dissolved. This will act as a binder that will help to hold the sausage together.

Step 4: Mix the Seasonings

In another bowl, mix the pepper, garlic powder, mustard seed, paprika, and crushed red pepper flakes. Stir well to ensure that the seasoning is evenly distributed.

Step 5: Mix Everything Together

Now it’s time to combine all the ingredients. Add the binder mixture, seasoning mixture, and beef fat to the meat mixture. Mix everything thoroughly until the ingredients are evenly distributed.

Step 6: Stuff the Sausage

Load the meat mixture into the meat stuffer and attach the synthetic casings. Fill the casings with the meat mixture, compressing it tightly to ensure there are no air pockets.

Step 7: Ferment the Sausage

Leave the sausage at room temperature for 4-6 hours to allow it to ferment. This process will help to develop the tangy flavor of the summer sausage.

Step 8: Smoke the Sausage

Set up your smoker to smoke the sausage at a temperature of 150-170°F. Apply smoke for about 6 hours, or until the internal temperature of the sausage reaches 155°F.

Step 9: Aging and Storage

Once the sausage is smoked, remove it from the smoker and leave it to cool. Once it has cooled, you can hang the sausages in a cool, dry place to age for around 2-4 weeks. After this time, they will be ready to eat. If you plan on storing them for longer, freeze them in airtight packaging.

Step 10: Enjoy Your Homemade Summer Sausage

Congratulations! You’ve made homemade summer sausage from venison. It’s time to enjoy your delicious creation with family and friends. Serve it sliced with crackers and cheese or use it as a pizza topping. The possibilities are endless!

Preparing the Venison Meat

Preparing your venison meat is the crucial first step in making summer sausage that tastes great and has the right texture. The following tips will help you prepare your venison meat properly:

Choosing the Right Cut

To make the best summer sausage, you need to choose the right cut of venison. The best cuts for summer sausage are the hindquarter and shoulder areas of the deer.

Trimming the Meat

Once you have chosen the right cut, you need to trim the meat. Remove any fat or sinew from the meat, as it can add a gamey taste to your sausage.

Cutting the Meat

Cut the venison meat into small pieces and grind it using a meat grinder. You can also use a food processor or a blender, but it may not be as effective in getting the right texture.

Mixing the Spices and Marinade

A key aspect of making great summer sausage is in getting the right mix of spices and marinade. To make your marinade, you will need high-quality spices, including garlic, mustard seeds, coriander, and fennel seeds.

Mixing the Meat and Marinade

Once you have mixed your spices and marinade, you can mix them with the ground venison meat. Mix the meat and marinade until they are both thoroughly combined.

Curing the Meat

Curing the meat is essential to prevent bacterial growth and preserve the flavor. You can cure your meat using a mixture of salt and sodium nitrite.

Chilling the Meat

It is important to chill the meat mixture before you begin stuffing it into the casings. This will help the meat to firm up and retain its shape.

Stuffing the Meat into Casings

Once your meat mixture is adequately chilled, you can begin stuffing it into the casings. Use a sausage stuffer or a hand-held sausage maker to make links of a size that suits your preference.

Smoking the Sausage

To give your summer sausage that great smoky flavor and aroma, use a smoker. You can smoke the sausage for several hours at a low temperature for the best results.

Letting the Sausage Settle

Finally, after your sausage is smoked, resist the temptation to cut into it right away. Allow your sausage at least 24 hours to settle and distribute the spices evenly throughout the meat.

With these tips, you are well on your way to making great summer sausage from venison. Enhance your next summer BBQ with delicious, homemade sausage that is sure to impress your guests!

Choosing the Right Seasonings and Casings for Your Venison Summer Sausage

Now that you have your ground venison ready, it’s time to add some flavors and assemble your summer sausage. In this section, we’ll talk about the different seasonings and casings you can use to make your venison summer sausage stand out.

Seasonings

When it comes to seasonings for venison summer sausage, the options are endless. Some popular seasonings include:

• Garlic powder
• Onion powder
• Paprika
• Mustard seed
• Black pepper
• Red pepper flakes
• Cumin

It’s important to note that some seasonings may make the sausage taste too spicy or overpowering. That’s why it’s important to test the seasoning blend on a small portion of the sausage before committing to the entire batch. You can always add more seasoning, but you can’t take it away.

Casings

The casing is the outer layer of the sausage that holds everything together. There are several types of casings you can use for venison summer sausage, each with its own benefits.

Natural casings, made from animal intestines, are the traditional choice for summer sausage. They give the sausage a distinctive, authentic flavor and texture. However, natural casings can be difficult to work with, requiring careful preparation and handling.

Synthetic casings, made from materials like collagen or cellulose, are a popular alternative to natural casings. They are easier to work with and require less preparation than natural casings. Synthetic casings also offer a consistent size and texture, making them ideal for large-scale production.

Casing Preparation

Before stuffing your sausage mixture into the casing, you’ll need to prepare it by soaking it in water. The soaking process helps to soften the casings and remove potential bacteria.

To prepare natural casings, soak them in warm water for at least 30 minutes. For synthetic casings, soak them in cold water for 10-15 minutes.

Once the casings are soaked, rinse them thoroughly under running water to remove any excess salt or debris. You’re now ready to start stuffing your sausage mixture into the casing.

Stuffing Your Sausage

To stuff your venison summer sausage, you’ll need a sausage stuffer or a sausage attachment for a meat grinder. These tools make it easy to fill the casing with your sausage mixture.

Start by tying a knot at one end of the casing. Fit the casing over the nozzle of your sausage stuffer or meat grinder attachment, then slowly crank the handle or turn on the machine. As the sausage mixture fills the casing, use your hands to guide it and prevent air pockets from forming.

Once you’ve filled the casing to your desired length, tie a knot at the other end to seal it off. You can also twist the casing every 3-4 inches to create individual links.

Cooking Your Venison Summer Sausage

Now that your venison summer sausage is assembled and tied off, it’s time to cook it. Preheat your oven or smoker to 180-200°F, and place your sausage on a wire rack or smoker tray. Cook for 4-6 hours, or until the internal temperature of the sausage reaches 160°F.

Remove the sausage from the oven or smoker and let it cool to room temperature. It’s now ready to slice and enjoy!

Time to Savor the Summer Sausage!

It’s been a pleasure sharing my recipe and tips for making delicious summer sausage from venison with you. I hope you’re excited to try it out yourself! Remember to take your time, follow the steps carefully, and experiment with different seasonings to find your perfect flavor. Don’t forget to thank your hunting buddies for their contributions and enjoy your tasty creation with family and friends. Thank you for reading, and please come back for more fun and easy-to-follow recipes. Happy cooking!