Venison Summer Sausage: A Taste of the Wild

My grandfather was a man of few words, but his venison summer sausage spoke volumes. Every fall, after a successful hunt in the crisp North Dakota air, the scent of smoked meat would permeate the entire house. It wasn’t just food; it was a ritual, a celebration of the land and the bond between generations. The spicy, savory flavor, sliced thick and enjoyed with sharp cheddar and crackers, remains a cherished memory, a taste of home and heritage that I’m excited to share.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: Varies based on log size
• Yield: 5-6 8″ logs
• Dietary Type: High-Protein

Ingredients

• 3 lbs ground venison (deer, elk, antelope – ground lean)
• 1 lb lean ground beef
• 2 cups water
• 1 teaspoon onion powder
• ¼ teaspoon garlic powder (or slightly more to taste)
• 4 teaspoons cracked black pepper
• 2 teaspoons mustard seeds
• 2 teaspoons liquid smoke
• 4 tablespoons Morton Tender Quick salt

Equipment Needed

• Large mixing bowl
• Aluminum foil
• Fork
• Broiler rack
• Broiler pan
• Measuring cups and spoons

Instructions

1. In a large mixing bowl, thoroughly combine the ground venison, ground beef, water, onion powder, garlic powder, cracked black pepper, mustard seeds, liquid smoke, and Morton Tender Quick salt. Ensure all ingredients are evenly distributed throughout the meat mixture. A stand mixer with a dough hook can make this process easier.
2. Divide the mixture into 5-6 equal portions.
3. Shape each portion into a log approximately 2 to 2 1/2 inches in diameter and 8 inches long. Pack the meat mixture as tightly as possible to eliminate air pockets. This will help create a firm, dense sausage.
4. Wrap each log tightly in aluminum foil, using the shiny side facing inwards. Ensure the foil is snug against the sausage to maintain its shape during cooking.
5. Place the wrapped sausages in the refrigerator and let them cure for 24 hours. This curing process is crucial for proper flavor development and preservation.
6. After 24 hours, remove the sausages from the refrigerator. Turn each sausage over and use a fork to pierce the foil several times. This allows excess fat and moisture to escape during baking, preventing the sausage from becoming soggy.
7. Place the sausages on a sprayed broiler rack set over a broiler pan. This setup allows the fat to drip away from the sausages as they bake.
8. Bake in a preheated oven at 325°F (163°C) for 1 1/2 hours. The internal temperature of the sausage should reach 160°F (71°C) to ensure it is fully cooked. Use a meat thermometer to check for doneness.
9. Once baked, carefully unwrap the sausages and place them directly on the rack to finish dripping. This allows the exterior to dry slightly, resulting in a firmer texture.
10. Rewrap the sausages in fresh aluminum foil and refrigerate or freeze for later use. Chilling the sausages helps them firm up further and enhances their flavor.

Expert Tips & Tricks

• Lean is Key: The success of this recipe hinges on using lean ground venison. Venison tallow (fat) has a distinct flavor that some find undesirable and can also lead to a greasy final product.
• Water is Your Friend: Don’t skimp on the water! It helps distribute the spices evenly and keeps the sausage moist during cooking.
• Spice it Up: Feel free to adjust the spices to your liking. A pinch of cayenne pepper can add a nice kick, or you can experiment with other herbs like marjoram or thyme.
• Smoke it Real: For a more authentic smoked flavor, consider using a smoker instead of liquid smoke. Smoke the sausages at a low temperature (around 200°F) for several hours, until they reach an internal temperature of 160°F.
• Curing Time is Crucial: The 24-hour curing period is essential for the Tender Quick to work its magic. Don’t skip it! This allows the salt to penetrate the meat and helps preserve the sausage.
• Consistent Size Matters: When forming the logs, try to make them as uniform in size as possible. This will ensure they cook evenly.

Serving & Storage Suggestions

Venison summer sausage is incredibly versatile. Slice it thinly and serve it with crackers and cheese for a simple appetizer. Add it to a charcuterie board for a more elaborate spread. Dice it and add it to scrambled eggs or omelets for a flavorful breakfast. You can also use it in sandwiches or salads.

For storage, wrap the sausage tightly in aluminum foil or plastic wrap and refrigerate. It will keep in the refrigerator for up to a week. For longer storage, freeze the sausage. It can be frozen for up to 2-3 months without significant loss of quality. To thaw, transfer the sausage from the freezer to the refrigerator and let it thaw overnight.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	599.9 kcal	N/A
Calories from Fat	260 g	43%
Total Fat	28.9 g	44%
Saturated Fat	12.9 g	64%
Cholesterol	276.9 mg	92%
Sodium	267.2 mg	11%
Total Carbohydrate	2 g	0%
Dietary Fiber	0.7 g	2%
Sugars	0.3 g	1%
Protein	78.1 g	156%

Note: Nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

Variations & Substitutions

• Spice Level Adjustment: For a spicier sausage, add red pepper flakes or cayenne pepper to the mixture.
• Beef Swap: While the recipe calls for venison, you can certainly substitute it with other ground meats like beef, pork, or even turkey. Adjust the seasoning accordingly to complement the flavor of the meat.
• Cheese Infusion: Add shredded cheddar cheese or pepper jack cheese to the meat mixture before forming the logs for a cheesy twist.
• Jalapeno Kick: Dice fresh jalapenos and add them to the mixture for a spicy and flavorful sausage. Remember to wear gloves when handling jalapenos.
• Maple Syrup Sweetness: A touch of maple syrup can add a subtle sweetness that balances the savory flavors.

FAQs (Frequently Asked Questions)

Q: Why is it important to use lean ground venison?
A: Venison tallow (fat) has a strong, sometimes undesirable flavor and can make the sausage greasy. Using lean ground venison ensures a better flavor and texture.

Q: Can I use a smoker instead of baking the sausage?
A: Absolutely! Smoking the sausage will give it a more authentic smoked flavor. Smoke at a low temperature (around 200°F) until the internal temperature reaches 160°F.

Q: How long does the sausage need to cure in the refrigerator?
A: The sausage should cure for at least 24 hours. This allows the Morton Tender Quick to properly penetrate the meat and helps with preservation and flavor development.

Q: Can I freeze the venison summer sausage?
A: Yes, you can freeze it for up to 2-3 months. Wrap it tightly in aluminum foil or plastic wrap to prevent freezer burn.

Q: What is Morton Tender Quick salt, and can I substitute it?
A: Morton Tender Quick is a curing salt specifically designed for meat curing. It contains sodium nitrite and sodium nitrate, which are essential for preventing botulism and preserving the meat. It is not recommended to substitute it with regular table salt, as it will not provide the same curing benefits.

Final Thoughts

Venison summer sausage is more than just a snack; it’s a connection to the land, a celebration of tradition, and a delicious way to enjoy the bounty of the hunt. Whether you’re a seasoned hunter or simply appreciate the unique flavor of venison, I encourage you to try this recipe. Share it with friends and family, experiment with different spices, and create your own variations. And most importantly, savor every bite! Let me know how it turns out!