Learning how to make venison summer sausage can come in handy when looking for a way to use leftover venison meat. By adding pork trimmings, curing mixture, seasonings and water, you can make delicious venison summer sausage in a few simple steps. Keep in mind that the curing process takes several days, so plan ahead before making your venison summer sausage.
To make venison summer sausage, you will need:
- 5 pounds ground venison
- 3 pounds pork trimmings
- 1 cup water
- 1/3 cup curing mixture (like Morton® Tender Quick®)
- 1 tablespoon whole mustard seed
- 1 tablespoon black pepper, coarse ground works well
- 1 tablespoon sugar
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon liquid smoke flavoring
Preparation method for venison summer sausage:
- Combine the venison and pork trimmings in a large bowl. Mix well with your hands until well incorporated.
- In a separate bowl, combine the water and curing mixture. Stir until nearly dissolved.
- Mix the curing mixture into the meat mixture, adding about one-quarter at a time. Continue mixing with your hands until all of the curing mixture has been added. Knead the mixture by hand for about five minutes.
- Cover the bowl tightly with plastic wrap and refrigerate. Allow the mixture to sit in the refrigerator for at least three days, mixing well by hand at least once per day.
- Mix in the mustard seed, black pepper, sugar, garlic powder, salt and liquid smoke flavoring. Knead until well incorporated.
- Pack the meat into 2 1/2 to 3-inch sausage casings. If you do not have a sausage maker, the meat can be formed into a log three inches in diameter and wrapped in aluminum foil.
- Bake the venison summer sausage in a preheated oven at 200 degrees F for about six-to-eight hours or until it reaches an internal temperature of 160 degrees F. Alternately, smoke the sausage for two hours at 140 degrees F, two additional hours at 160 degrees F and at 170 degrees F until the internal temperature reaches 155 degrees F.
- Rinse the cooked venison summer sausage in cold water to stop the cooking process. Refrigerate until ready to serve.
Tips and warnings:
- Do not skip the curing process as it's key to eliminating any botulism contamination.
- Except when cooking and cooling, keep the meat under 40 degrees F to prevent bacteria from growing.
- Make sure the internal temperature of the meat reaches at least 155-160 degrees F.
- Vary the seasonings to find a combination you enjoy best.
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