Smoked Venison Summer Sausage.
Ingredients: 10 pounds of summer sausage
8 pounds venison
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
2 cups water (if not using fats)
3 tablespoon cracked pepper
3 Tablespoon garlic powder
3 tablespoon onion powder
3 tablespoons mustard seed
1 tablespoon sea salt
2 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. For a discount use promo code fromfieldtoplate10
Place all your grinder and stuffer parts (minus the motor) in the freezer. The colder the meats and grinding parts, better the sausage. If they ground gets to warm it becomes a paste, and paste in sausages in a no-no, you’re making sausage not hotdogs
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. I like to lay out baking sheets and layer the meat on them, this way I get an even coat on the meat. Then simply mix with your hand, or stand up mixer.
Let meat mixture rest in the fridge for 12-24 hours. This will help develop the flavors and allow the cure to start working. If using a quick cure you can get away with 2-4 hours of resting
Using a summer sausage casing ( My Favorite ) 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 150-155 degrees. With the cure this is a safe temperature. I love using my Traeger Smoker
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 over night.
You’re now ready to eat, freeze or share your amazing summer sausage.