Description

Indulge in the rich, smoky flavors of this homemade Venison Summer Sausage Recipe. Crafted with a blend of ground venison, pork fat, and savory spices, this sausage is perfect for charcuterie boards, weekend meals, or gifting to loved ones.

Ingredients

– 3 lbs ground venison

– 1 lb pork fat, diced

– 3 cloves garlic, minced

– 2 tsp black pepper

– 2 tsp salt

– 1 tsp paprika

– 1/2 tsp cayenne pepper

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Instructions

1. – In a large bowl, combine the ground venison, pork fat, garlic, black pepper, salt, paprika, and cayenne pepper. Mix thoroughly until the ingredients are well incorporated.

2. – Stuff the sausage mixture into a large sausage casing, using a sausage stuffer or your hands.

3. – Hang the sausage in a cool, well-ventilated area and allow it to dry for 24-48 hours, or until the desired firmness is achieved.

4. – Smoke the sausage in a smoker or grill set to 180°F for 2-3 hours, or until the internal temperature reaches 155°F.

5. – Remove the sausage from the smoker and allow it to cool completely before slicing and serving.

Notes

For best results, use a combination of venison and pork fat to achieve the perfect balance of flavor and texture. Adjust the spices to your personal taste preferences. The sausage can be stored in the refrigerator for up to 2 weeks or frozen for longer-term storage.

Prep Time: 30
Cook Time: 180
Category: Main Course
Method: Smoking
Cuisine: American