Smoked Venison Summer Sausage
The classic hunter's snack — venison and pork fat, mustard seed, garlic, and pink curing salt, cold-smoked and finished hot.
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Ingredients
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Method
Combine meats and cure with all seasonings and ice water. Mix until sticky (protein extraction).
Stuff into casings. Refrigerate uncovered overnight to dry the surface (pellicle).
Smoke at 130°F 1 hour, 150°F 2 hours, 170°F until internal 155°F, roughly 6-8 hours total.
Ice-bath 15 minutes to stop cooking. Bloom at room temp 1 hour, then refrigerate overnight before slicing.
Sauce It
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