How to Make Deer Summer Sausage

Venison summer sausage can be a good use of the meat after a successful deer hunting trip.

Venison, or deer meat, is plentiful in some areas of the U.S., especially during fall deer hunting season. Hunters who successfully hunt their own deer are often left with pounds of meat, and summer sausage is an easy way to have some variety and preserve the meat using salt and spices. It is also a good source of protein and amino acids.

Venison summer sausage makes a good appetizer or quick meal. It takes several days to make venison summer sausage.

Things You'll Need

• 5 pounds ground deer meat, or venison
• 2 pounds ground beef fat
• 2 1/2 tsp. mustard seed
• 2 1/2 tsp ground pepper
• 1 1/2 tsp garlic salt
• 2 tsp liquid smoke
• Large glass bowl or crock
• Plastic wrap
• Baking sheet

Instructions

1. Mix all of the ingredients thoroughly in the crock or glass bowl. Refrigerate for 36 hours.

2. Pour the contents of the bowl onto a clean work surface and divide into sausage-sized shapes. Wrap the sausages using plastic wrap, place the sausages on a baking sheet and refrigerate for three days.

3. Unwrap the sausages on the fourth day, and bake them directly on the wire rack over a baking sheet for 90 minutes at 325 degrees. Allow the sausages to cool after baking. They are now ready to eat.

4. Wrap extra sausages in foil and store in the freezer until you're ready to eat them.

Tips & Warnings

• Raw meat can contain harmful pathogens. Ensure you use a clean work surface, and clean all equipment with soapy water after preparing your sausage.

References

• Venison Sausage Recipes