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Smoked Venison Summer Sausage
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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.

170°F8hServes 12
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Ingredients

12servings
  • 4 lb ground venison
  • 1 lb ground pork fatback
  • 3 tbsp kosher salt
  • 1 tsp Cure #1 (pink salt)
  • 2 tbsp dextrose or sugar
  • 2 tbsp mustard seed
  • 1 tbsp garlic powder
  • 1 tbsp coarse black pepper
  • 4 fiber sausage casings, 2" wide
  • 1 cup ice water

Method

    Prep

  1. 1.Grind and mix

    Combine meats and cure with all seasonings and ice water. Mix until sticky (protein extraction).

  2. 2.Stuff and rest

    Stuff into casings. Refrigerate uncovered overnight to dry the surface (pellicle).

    3. Smoke

  3. 3.Slow smoke

    Smoke at 130°F 1 hour, 150°F 2 hours, 170°F until internal 155°F, roughly 6-8 hours total.

    4. Rest

  4. 4.Ice bath and bloom

    Ice-bath 15 minutes to stop cooking. Bloom at room temp 1 hour, then refrigerate overnight before slicing.

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