Venison Summer Sausage
Whitetail Deer Recipe
1Setup & Prepare
About This Recipe
This traditional summer sausage combines ground venison with aromatic spices and proper curing techniques to create shelf-stable, flavorful sausage. The slow smoking and curing process develops complex flavors while preserving the meat for long-term storage.
Cultural Context
This Germanic preservation technique transforms venison into shelf-stable sausage perfect for gifting and long-term storage. The method represents the charcuterie skills essential to European immigrant communities who needed to preserve meat without refrigeration.
2Ingredients
Shopping List
3Cooking Instructions
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Mixing: Combine all ingredients and mix thoroughly until mixture becomes sticky and binds together.
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Curing: Refrigerate mixture 24 hours to allow curing salt to work.
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Stuffing: Stuff mixture into prepared casings, making 12-inch links.
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Smoking: Cold smoke at 90°F for 4 hours, then hot smoke at 180°F until internal temperature reaches 160°F.
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Cooling: Cool in ice bath, then refrigerate.
4Chef's Notes & Pairings
Chef's Notes
- Curing salt is essential for safety and color
- Temperature control is critical throughout process
- Properly made sausage keeps refrigerated for 3-4 weeks
Wine Pairing
German Riesling or craft beer pairs well with the traditional European flavors.
Nutrition Facts
Per serving: 285 calories, 28g protein, 18g fat, 2g carbohydrates. Traditional preserved meat with authentic flavors.
