Crafting homemade venison summer sausage is a rewarding culinary experience that blends traditional methods with modern flavor profiles. This guide walks you through each step of creating your own batch of savory sausage, perfect for family gatherings, charcuterie boards, or as a gourmet snack. With a blend of venison, pork fatback, and a variety of spices, this recipe promises to deliver a rich, flavorful sausage that highlights the unique taste of wild game.
Ingredients
• 2 lbs ground venison
• 1/2 lb pork fatback, diced
• 2 teaspoons curing salt
• 2 tablespoons mustard seeds
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cracked black pepper
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• Natural casings, soaked in water
Directions
1. Mixing the Meat: In a large mixing bowl, combine the ground venison, diced pork fatback, curing salt, mustard seeds, garlic powder, onion powder, cracked black pepper, paprika, ground coriander, and cayenne pepper if using. Mix thoroughly until all ingredients are evenly incorporated.
2. Marinating: Cover the bowl with plastic wrap and refrigerate for 24 hours. This marinating period allows the flavors to meld and the curing salt to penetrate the meat, enhancing both flavor and preservation.
3. Preparing for Stuffing: After 24 hours, remove the meat mixture from the refrigerator and let it sit at room temperature for 1 hour. This step ensures the mixture is pliable and easier to work with.
4. Stuffing the Casings: Prepare your sausage stuffer and attach the soaked natural casings. Carefully stuff the meat mixture into the casings, ensuring there are no air pockets and forming uniform sausages.
5. Forming Links: Once all the meat mixture has been stuffed into the casings, twist the sausages into links at regular intervals.
6. Smoking: Preheat your smoker to 180°F (82°C). Place the sausages on the smoker racks and smoke them for 4-6 hours, or until they reach an internal temperature of 160°F (71°C).
7. Cooling: Remove the sausages from the smoker and let them cool to room temperature.
8. Final Refrigeration: Refrigerate the sausages overnight before slicing and serving. This final step helps the flavors to settle and the sausage to firm up.
Prep Time and Nutritional Information
• Prep Time: 25 minutes (plus 24 hours marinating time)
• Smoking Time: 4-6 hours
• Total Time: 29-31 hours
• Calories: Varies depending on serving size
• Servings: Makes several sausages, serving size varies
Tips for Success
1. Choosing Venison: Ensure your venison is fresh and properly handled to maintain quality and flavor.
2. Balancing Fat: The pork fatback is crucial for juiciness and texture. Do not substitute it with leaner cuts.
3. Consistent Sizes: Uniform sausage links ensure even smoking and better presentation.
4. Monitor Temperature: Use a meat thermometer to check internal temperatures accurately during smoking.
Benefits of Venison Summer Sausage
• Rich in Protein: Venison is a lean source of high-quality protein.
• Low in Fat: Compared to traditional pork sausage, venison sausage is lower in fat.
• Natural Ingredients: Homemade sausages allow control over ingredients, avoiding preservatives and additives found in store-bought versions.
• Flavorful: The blend of spices creates a complex, savory taste that’s perfect for various culinary applications.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of fat?
A: Pork fatback is recommended for its flavor and texture. Substituting it might alter the sausage’s consistency and taste.
Q: How long can I store the sausages?
A: Properly refrigerated, venison summer sausage can last up to two weeks. For longer storage, vacuum seal and freeze them.
Q: Do I need a smoker to make this sausage?
A: While smoking adds a distinct flavor, you can also bake the sausages in an oven at low temperatures if a smoker is unavailable.
Q: Can I adjust the spices?
A: Absolutely! Feel free to adjust the spices to your taste preferences. However, ensure the curing salt remains the same for safety.
Conclusion
Creating your own venison summer sausage is a fulfilling process that yields delicious, high-quality sausage tailored to your taste. With the right ingredients and patience, you can enjoy a homemade product that stands out in flavor and nutrition. Whether you’re a seasoned cook or a beginner, this recipe offers a fantastic way to enjoy venison in a new, delectable form.