With spring turkey season quickly approaching, it's time to dig through your freezer and pull out last year's leftovers and create something delicious. Summer sausage is a perfect way to use any leftover turkey, venison or elk you’ve got; it packs perfect for spring sits or afternoon fishing trips.
Smoked Venison Summer Sausage
Ingredients: 10 pounds of summer sausage
- 8 pounds wild game
- 2 pounds wild boar (could substitute domestic pig or do all Venison). If you’re not using fats you will need to add a liquid
- 1.5 cups water (if not using fats)
- 2 tablespoon cracked pepper
- 2 Tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons mustard seed
- 1 tablespoon sea salt
- 1 tablespoon Marjoram
- 2 tablespoons cup quick cure
(if not using a smoker add two teaspoons liquid smoke.)
If you're looking for a great pre-made seasoning you have to check out PS Seasonings. I used theirs this last go around and it was perfect. One simple package, just dump, mix and stuff.
- Place all your grinder and stuffer parts (minus the motor) in the freezer. The colder the meats ad grinding parts the better the sausage. If they ground gets to warm it becomes a paste, and paste in sausages in a no-no.
- Take Venison and Boar meat and grind together. To me this is a Key step, I like to cube both meats and grind them together. By grinding them together you get a better mixer on the meat. I use the largest grind plate, again I like texture in my sausage.
- Once meats have been ground season the meat with Seasonings and Cure. Another quick tip is to mix the meat in a frozen stand up mixer or with frozen metal spoons. If you mix with your hands you add the heat from your hands to the meats. If you want to use your hands, simply rub them down with ice cubes and mix away,
- Let meat mixture rest in the fridge for 12-24 hours. This will help develop the flavors and allow the cure to start working.
- Using a LEM summer sausage casing start stuffing the sausages with the chilled seasoned meat.
- Make sure you are stuffing the meat as full and tight as you can, you want the casings to be filled. I tend to make sure the casings push me rather than the other way around.
- Once all casings are filled let sausage sit at room temp while you get your smoker ready.
- You want to set your smoker to 180-220 degrees. I smoke my sausage till they hit 165 degrees.
- Key step: Remove Sausages from the smoker and put in a ice bath. This ice bath method will stop the cooking of the meats. Once temps get down to 100-120 remove from water, dry off and place in fridge overnight.
- You’re now ready to eat, freeze or share your amazing summer sausage.