I had bags of ground venison sitting in my freezer for months, unsure what to do with all of it.
Then I finally tried making summer sausage, and now I look forward to hunting season just so I have an excuse to make another batch.
Smoky, tangy, and packed with flavor, this is the recipe that turns plain ground venison into something genuinely worth showing off.
Why This Recipe Works
Venison is naturally very lean, which is great for health but tricky for sausage since fat is what keeps things moist. Adding pork fat balances that out and keeps the finished sausage from turning dry and crumbly.
Using a curing salt is what gives summer sausage its classic tang and safely allows for the low, slow smoking process this recipe relies on. This is a required step, not an optional one, so don’t skip it or substitute regular salt in its place. 🦌
Smoking low and slow, rather than rushing it with high heat, is what develops that deep, smoky flavor summer sausage is known for.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Ground venison | 3 lbs |
| Ground pork fat (or fatty ground pork) | 1 lb |
| Curing salt (Prague Powder #1) | 1 tsp |
| Kosher salt | 2 tbsp |
| Black pepper, coarsely ground | 1 tbsp |
| Mustard seed | 1 tbsp |
| Garlic powder | 1 tbsp |
| Onion powder | 1 tbsp |
| Ground coriander | 1 tsp |
| Corn syrup solids or dextrose | 2 tbsp |
| Ice water | 3/4 cup |
Curing salt is different from regular table salt and is specifically formulated for this purpose. Look for it labeled as Prague Powder #1 or Instacure #1 at butcher supply stores or online.
Tools You’ll Need
- Large mixing bowl
- Meat grinder (if grinding your own venison and pork fat)
- Sausage casings (fibrous or collagen, summer sausage sized)
- Sausage stuffer or a sturdy funnel
- Meat thermometer
- Smoker (or oven set up for smoking)
- Butcher’s twine
Pro Tips
1. Keep everything cold throughout the process. Cold meat grinds and mixes more cleanly, and it helps prevent the fat from smearing instead of staying distinct.
2. Measure your curing salt precisely. This isn’t a step to eyeball. Use a kitchen scale if you have one, and follow package instructions for exact ratios if they differ from this recipe.
3. Mix the meat mixture until it feels slightly tacky and sticky. This is a sign the proteins have bound properly, which helps the sausage hold together once it’s cooked.
4. Use a meat thermometer, not a timer, to check doneness. Internal temperature is the only reliable way to know your sausage is both safe and properly cooked.
5. Let the sausage rest at room temperature for about an hour after smoking before refrigerating. This helps the flavors settle and makes for cleaner slicing later.
Substitutions and Variations
- Different fat source: Beef fat can be used in place of pork fat if that’s what you have available.
- Spicier version: Add crushed red pepper flakes or a pinch of cayenne to the spice mix.
- Cheese addition: Fold in small cubes of high-temperature cheddar for a cheesy variation, added after mixing the base seasoning.
- Smaller batch: This recipe scales down easily, just keep the same ratios for the curing salt relative to total meat weight.
- No smoker: An oven can work as a substitute, using the lowest available temperature and a smoking box or liquid smoke for flavor, though the result won’t be quite as smoky.
- Garlic-forward version: Increase the garlic powder slightly, or add a spoonful of minced fresh garlic for a bolder flavor.
Make Ahead Tips
The spice mixture can be measured out and combined ahead of time, stored in an airtight container until you’re ready to use it.
Once made, summer sausage keeps well, which makes a double batch a smart move if you’re already set up to make it.
How to Make It
- In a large bowl, combine the ground venison and ground pork fat.
- Add the curing salt, kosher salt, black pepper, mustard seed, garlic powder, onion powder, coriander, and corn syrup solids.
- Add the ice water and mix thoroughly by hand for several minutes, until the mixture feels tacky and well combined.
- Cover and refrigerate for 24 hours to allow the cure to work through the meat.
- Stuff the mixture into prepared sausage casings, tying off the ends securely with butcher’s twine.
- Preheat your smoker to 130°F. Place the sausages in and hold at this temperature for 1 hour to help set the color and texture.
- Gradually increase the smoker temperature in stages, up to 170°F, over the next several hours, adding your wood smoke throughout.
- Continue smoking until the internal temperature of the sausage reaches 152°F, checked with a meat thermometer.
- Remove the sausages and plunge them briefly into an ice water bath to stop the cooking process.
- Let the sausages rest at room temperature for about an hour, then refrigerate until fully chilled before slicing.
Nutrition and Diet Notes
Here’s roughly what you’re working with per serving (about 2 ounces of finished sausage):
- Calories: about 140
- Protein: about 12g
- Fat: about 9g
For a leaner version, reduce the pork fat slightly, though this will affect both moisture and overall texture.
What to Serve It With
- A classic cheese and cracker board
- Sliced and paired with mustard for a simple snack
- Sandwiches, layered with cheese and your favorite condiments
Leftovers and Storage
Store finished sausage in the fridge for up to 3 weeks, tightly wrapped.
For longer storage, freeze whole or sliced portions in freezer-safe bags for up to 6 months.
Always let sausage come to room temperature briefly before slicing for the cleanest cuts.
FAQ
Is curing salt safe to use at home?
Yes, when used in the correct ratio for the amount of meat, curing salt is a standard and safe ingredient for home sausage making. It’s specifically what allows for safe low-temperature smoking.
Can I skip the curing salt?
No, this is a required ingredient for this type of sausage. It plays a role in both flavor and safety during the smoking process, and there isn’t a safe substitute for it in this application.
Do I need a meat grinder to make this?
If your venison and pork fat are already ground, you can skip that step and go straight to mixing. A grinder is only needed if you’re starting from whole cuts.
Can I make this without a smoker?
An oven can work in a pinch using the lowest possible temperature and a smoking box, though you won’t get quite the same smoky depth as a dedicated smoker.
How do I know my sausage reached a safe internal temperature?
Use a reliable meat thermometer inserted into the center of the sausage. It should read 152°F before you remove it from the smoker.
Wrapping Up
This recipe turned what used to be an intimidating project into something I actually look forward to every season.
It takes a little patience and precision, but the result is genuinely worth it, and it’s a great way to put that freezer stash of venison to good use.
If you make this, come back and tell me what wood you smoked it with, or if you tried the cheese variation. 🦌
I’d love to hear how yours turned out.
