How to Make Deer Summer Sausage
Summer sausage is the perfect grub on a long day of hunting. Whether you’re still hunting through the woods for a squirrel. Or climbing Alaska mountains hunting the alpine for Sitka blacktail deer. I have packed venison summer sausage in my back for 30 years now. Deer summer sausage has become a traditional food for my hunts and for good reason. Deer summer sausage is packed with fat that you add in the mix. When coupled with a hunk of smoked cheddar cheese and a cracker can feed you for several days. Every time I pulled my homemade summer sausage out at deer camp or at a party people would ask me, how do you make summer sausage out of venison. That’s when I decided to write this venison summer sausage recipe and share the way I make it.
Deer Summer Sausage Recipe
This deer summer sausage is perfect for day long hunting trips, fishing trips, camping or just as an appetizer. Complete with homemade deer sausage seasoning.
- Sausage casings
- Sausage stuffing machine
- Meat grinder
- Large bowl or sausage mixer for mixing ingredients
- 2.5 Lbs Pork Fat (Cubed for grinder and weighed)
- 7 Lbs Deer Meat (Cubed for grinder and weighed)
- 1/2 Cup Coarse Sea Salt
- 2 tbsp Pink curing salt #1
- 2 tbsp Mustard seeds
- 2 tbsp Dry mustard
- 3 tsp Garlic powder
- 1 tbsp Black pepper (I like black pepper use less if you don't)
- 1 cup Fermento
- 1 cup water
- 8 18" Collagen casings
Cut your deer meat and pork fat to a size that you can feed into your meat grinder and weigh it.
Add all ingredients except the Fermento and water and mix well. Mixing all ingredients before grinding will help mix them into the meat as it is ground.
If the meat is still good and cold then feed it through the large die on your meat grinder. If the meat is not cold place it into the freezer for a few minutes to get it there.
Place your first run of ground deer meat and pork fat in the freezer to get it cold then run it through the small die on your meat grinder for the final grind.
Place the ground meat back in freezer.
Dissolve the Fermento in a cup of water and add to the cold ground meat.
Mix the Fermento into the meat by hand or with a meat mixer.
When mixed well cover the bowl and place in refrigerator for at least a couple days to ferment.
After fermentation on your deer meat summer sausage stuff your meat into a sausage stuffer
Using sausage stuffer fill collagen casings full and tie off the end
Prepare your smoker and set to 120-130 degrees
Hang your deer meat summer sausage inside the smoker and add your favorite smoking wood chips or chunks and smoke at low temp for a couple hours to let smoke permeate the casings.
Turn up smoker temps to 170-180 degrees and smoke at this temperature until internal temperature reaches 150 degrees. Keep it smoking throughout this process.
You can wrap and freeze your deer meat summer sausage for several months.
- The fermentation process for this deer summer sausage recipe is to give your deer meat summer sausage that tangy taste of true summer sausage. If you don’t want the tangy taste you can leave out the Fermento.
- I like my deer summer sausage to be peppery so i add a little more than some may like so keep this in mind.
- Take a piece of your raw deer summer sausage and fry it up in a skillet and taste to get an idea what it taste like. You can add something at this point before you stuff your casings and smoke.
- It is possible to pack your casings by hand without a sausage stuffer. I remember stuffing plastic sausage packages with my granny when I was a little boy. We used a spoon to get it in the packing. Then we turned the spoon over to press the sausage into the packing. We were careful to get out all the air out of the casing.
- I like straight up hickory wood chips and chunks for my smoke. You can experiment with other wood but I do almost all my smoking with hickory.
- You can soak your wood chips and chunks if you like. I have tried soaking mine and it just doesn’t seem to make enough of a difference to me so I use dry wood for smoking.