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Venison Summer Sausage


15 lb venison
10 lb pork trimmings (5 lb lean-5 lb fat)
7 oz (or 2/3 C) salt
1 oz commercial cure*
1 oz (1/4 C) mustard seed
3 oz (1 C) pepper
3 oz (1/2 C) sugar
1/4 oz (3 T) marjoram


Mix salt and cure with coarsely ground venison and pork trimmings. Pack in shallow pan and place in cooler for 3 to 5 days.Then add rest of ingredients and mix well. *Cure is optional. It is used to develop a pink color and as a preservative. Sausage is quite spicy. If you like less spice, cut down spices. Stuff prepared sausage into casings and smoke at 140 degrees F for 1 hour; 160 degrees F for 1 hour; and 180 degrees F for 2 hours, or until the internal temperature reaches 152 degrees F. (Insert a meat thermometer in the thickest part of the sausage.) Remove from smokehouse and spray with hot water for 15-30 seconds. Follow with cold shower or place in ice water until internal temperature is reduced to 100 degrees F. Let dry for 1 to 2 hours. Place in cooler.