Deer Summer Sausage Recipe: Smoked to Perfection!

Summer sausage. The very words conjure images of crackling campfires, crisp autumn days, and the satisfying snap of a perfectly cured sausage. And when that sausage is made with venison, well, you’ve elevated it to a whole new level of deliciousness. This deer summer sausage recipe isn’t just a meal; it’s a testament to the hunter’s skill and a celebration of wild game. It’s a recipe passed down through generations, tweaked and perfected, and now, we’re sharing it with you.

Making your own summer sausage might seem intimidating at first, but trust us, with a little patience and this easy-to-follow guide, you’ll be enjoying homemade venison sausage in no time. We’ll walk you through every step, from grinding the meat to smoking it to perfection. Get ready to impress your friends and family with a summer sausage that’s bursting with flavor and made with love (and a whole lot of venison!).

Why This Recipe Works

This recipe is designed for both experienced sausage makers and beginners. Here’s why it’s so successful:

• Balanced Flavor Profile: We’ve carefully selected a blend of spices that complements the rich flavor of venison without overpowering it. The combination of garlic, mustard seed, pepper, and cure creates a classic summer sausage taste.
• Precise Curing Process: Using a curing salt (sodium nitrite) is crucial for food safety and gives the sausage its characteristic pink color and tangy flavor. We provide clear instructions on how to use it correctly.
• Temperature Control: Smoking at the right temperature is key to achieving the perfect texture and preventing the sausage from drying out. We’ll guide you through the smoking process, ensuring a juicy and flavorful final product.
• Versatile: While delicious on its own, this summer sausage can be customized to your liking. Add cheese, jalapenos, or other spices to create your own signature flavor.
• Detailed Instructions: We break down each step of the process, from grinding the meat to stuffing the casings, making it easy for even novice sausage makers to follow along.

Ingredients

• 5 lbs Ground Venison (80% lean/20% fat or add pork fat)
• 2 lbs Ground Pork (If venison is lean)
• 2 tablespoons Morton Tender Quick (or other cure blend containing sodium nitrite)
• 2 tablespoons Ground Mustard Seed
• 2 tablespoons Coarse Ground Black Pepper
• 2 tablespoons Garlic Powder
• 1 tablespoon Onion Powder
• 1 tablespoon Ground Coriander
• 1 teaspoon Cayenne Pepper (optional, for a little heat)
• 1/2 cup Non-Fat Dry Milk Powder (binder)
• 1/2 cup Ice Water
• Summer Sausage Casings (fibrous or collagen, size depends on your preference)

Instructions

1. Grind the Meat: If your venison is very lean, grind in 2 lbs of pork to increase the fat content. A fat content of around 20% is ideal for summer sausage. Grind the venison and pork (if using) through a coarse grinding plate (approximately 3/8 inch).
2. Mix the Ingredients: In a large bowl, combine the ground venison, ground pork (if using), Morton Tender Quick, mustard seed, black pepper, garlic powder, onion powder, coriander, cayenne pepper (if using), and non-fat dry milk powder.
3. Incorporate the Water: Gradually add the ice water to the mixture, mixing thoroughly. The mixture should be slightly sticky. This helps bind the sausage together.
4. Mix Well: Use your hands or a stand mixer with a paddle attachment to mix the ingredients thoroughly for about 5-7 minutes. The mixture should be well-combined and have a slightly sticky texture. This step is crucial for proper binding.
5. Rest the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours. This allows the cure to work its magic and develop the flavors.
6. Stuff the Casings: Prepare your sausage stuffer according to the manufacturer’s instructions. Soak your casings in warm water for at least 30 minutes to make them more pliable. Load the sausage mixture into the stuffer and carefully stuff the casings, avoiding air pockets. Twist the casings to create the desired length of sausage links.
7. Prick the Sausages: Use a needle or sausage pricker to prick any air pockets in the casings. This will prevent them from bursting during the smoking process.
8. Preheat Smoker: Preheat your smoker to 130°F (54°C). Use your favorite wood chips or pellets for smoking. Hickory, apple, or maple are all good choices.
9. Smoke the Sausages: Hang the sausages in the smoker, making sure they are not touching each other. Smoke at 130°F (54°C) for 1-2 hours to dry the casings.
10. Increase Temperature: Increase the smoker temperature to 170°F (77°C) and continue smoking until the internal temperature of the sausages reaches 152°F (67°C). This usually takes another 4-6 hours, depending on the size of the sausages and your smoker.
11. Ice Bath: Once the sausages reach an internal temperature of 152°F (67°C), remove them from the smoker and immediately plunge them into an ice bath for about 30 minutes. This stops the cooking process and helps to set the casings.
12. Bloom: After the ice bath, hang the sausages in a cool, dry place (around 50-60°F) for 1-2 hours to allow them to “bloom.” This allows the flavors to mellow and develop further.

Tips for Success

• Fat is Your Friend: Venison is naturally lean, so adding pork fat is essential for a moist and flavorful summer sausage. If you can’t find ground pork, you can use pork fatback or bacon ends.
• Use a Reliable Thermometer: A digital thermometer is essential for monitoring the internal temperature of the sausages during the smoking process. This will ensure that they are cooked to a safe temperature.
• Don’t Overstuff the Casings: Overstuffed casings can burst during smoking. Stuff them firmly, but not too tightly.
• Patience is Key: Smoking summer sausage takes time. Don’t rush the process. Low and slow is the way to go.
• Experiment with Flavors: Feel free to experiment with different spices and seasonings to create your own unique summer sausage flavor.

Storage Instructions

Proper storage is crucial for preserving the quality and safety of your homemade summer sausage.

• Refrigeration: Once the sausages have bloomed, store them in the refrigerator for up to 2-3 weeks. Wrap them tightly in plastic wrap or vacuum seal them for best results.
• Freezing: For longer storage, you can freeze the sausages for up to 6 months. Wrap them tightly in plastic wrap and then place them in a freezer bag or vacuum seal them. Thaw them in the refrigerator before serving.

FAQ

Q: Can I use different types of wood for smoking?

A: Yes, you can experiment with different types of wood to create different flavor profiles. Hickory, apple, maple, and cherry are all popular choices for smoking summer sausage.

Q: Can I add cheese to this recipe?

A: Absolutely! Add high-temp cheese like cheddar or pepper jack during the mixing process. Use about 1-2 pounds of cheese per 5 pounds of meat.

Q: What if I don’t have a smoker?

A: You can use your oven to make summer sausage, but the flavor will be slightly different. Set your oven to the lowest possible temperature (ideally around 170°F) and follow the same cooking instructions as for the smoker. You can add a pan of wood chips to the bottom of the oven to create a smoky flavor.

Q: How do I know if the sausage is fully cooked?

A: The internal temperature of the sausage should reach 152°F (67°C). Use a reliable digital thermometer to check the temperature.

Q: Why is my summer sausage dry?

A: Dry summer sausage is often caused by overcooking or smoking at too high a temperature. Make sure to maintain a consistent temperature and avoid overcooking the sausages. Adding more fat to the mixture can also help prevent dryness.

Conclusion

There you have it! Your very own deer summer sausage, smoked to perfection. This recipe is a labor of love, but the results are well worth the effort. Imagine the satisfaction of serving this delicious sausage to your friends and family, knowing that you made it yourself with fresh, wild game. So, gather your ingredients, fire up your smoker, and get ready to create a culinary masterpiece. Happy smoking!