Description
Discover how to make delicious smoked venison summer sausage at home with this easy recipe. Perfect for snacking or charcuterie boards. Click to learn more!
Ingredients
Scale
- 3 pounds (1.36 kg) beef, diced (silver-skin, sinew, and fat removed)
- 1 1/2 pounds (680 g) beef shoulder, diced
- 3 tablespoons dextrose
- 2 teaspoons ground coriander
- 1 tablespoon dry mustard powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons ground black pepper
- 3 tablespoons kosher salt (or 40 grams sea salt)
- 1 teaspoon or 6 grams pink salt
- 2 to 4 ounces of cold water
- 1/2 cup (120 ml) Fermento or buttermilk powder
- 8 ounces (225 g) fatty smoked beef bacon, diced (or beef back fat)
Instructions
- In a bowl that has been kept cold, combine the chilled beef and beef shoulder with the kosher salt, dextrose, and pink salt. Mix thoroughly.
- Pass the combined meat mixture through a grinder with a large die into a large bowl that is either chilled or placed over ice.
- In another smaller bowl, blend all the spices and buttermilk powder. Gradually add cold water, stirring until a paste forms, which typically requires between 1/4 cup to 1/2 cup of water.
- Place the ground meat and the spice paste into a stand mixer or large container. Using a paddle attachment or a strong spoon, mix for approximately 2 minutes. Then incorporate the diced bacon, folding until just blended.
- Transfer the sausage mixture to a food-safe container or a large freezer bag. Press down to eliminate any air pockets. If using a container, place plastic wrap directly on top of the meat, pressing down firmly, and cover with additional plastic wrap. If using a freezer bag, expel all air, folding over any excess bag.
- Let the mixture chill in the refrigerator for 48 hours.
- Grind the sausage mixture once more using a smaller die. If you’d like, fry a small piece to test the flavor, adding more seasoning if needed, keeping in mind it will be consumed cold or at room temperature.
- Fill casings with the sausage mixture to your preferred lengths.
- Allow the filled casings to dry for 1 to 2 hours at room temperature or in the fridge for maximum smoke absorption.
- Smoke the sausages at a low temperature for 2 hours to infuse them with a smoky flavor. Then, adjust your smoker to around 180 degrees F and continue smoking until the internal temperature reaches 150 degrees F.
- Remove the sausages from the smoker and let them rest at room temperature for 2 hours to develop a rich mahogany color. You’ll have a tasty summer sausage ready to eat or refrigerate for later.
Notes
- Ensure all connective tissue, membrane, and excess fat are removed from the venison before dicing to achieve a tender and flavorful sausage texture.
- Use a grinder with a large grinding plate to ensure a uniform and smooth texture in your sausage mixture.
- Taste a small sample of the sausage mixture before stuffing it into casings to adjust seasoning for the best flavor outcome.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Calories: Varies
- Fat: Varies
- Protein: Varies
Keywords: beef sausage, smoked sausage, summer sausage, cold smoke, shoulder, ground venison