Deer Summer Sausage Recipe

My father-in-law has been making deer summer sausage every hunting season for as long as anyone in his family can remember.

The first time I tried it, I understood immediately why he never skips a year. 🦌

Deer summer sausage is a cured, smoked sausage made from ground venison, mixed with pork fat for moisture and a blend of seasonings that give it that classic tangy, smoky flavor.

It’s the kind of recipe that turns a freezer full of venison into something you’ll actually look forward to eating all year long.

And while it takes a few days from start to finish, most of that time is just curing and smoking, not active work.

Here’s something worth knowing: summer sausage actually got its name from its original purpose, since the curing and smoking process made it shelf-stable enough to last through the warmer months before refrigeration was widely available. 🌞

That same process is exactly why it still keeps so well today.

Why This Recipe Works

Venison on its own is incredibly lean, which means it needs help to avoid turning out dry and crumbly once it’s smoked.

Adding pork fat solves that problem, giving the sausage the moisture and richness it needs without overpowering the deer flavor.

The curing salt is what gives summer sausage its classic tang and also keeps it safe to store for longer periods, which is part of what made this style of sausage so popular before refrigeration was common.

Smoking low and slow is what ties it all together, giving the sausage its signature smoky flavor and that deep reddish color throughout.

What You’ll Need

• 5 lbs ground venison
• 1 lb pork fat or fatty ground pork
• 5 tbsp curing salt (Cure #1)
• 3 tbsp mustard seed
• 2 tbsp black pepper
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp red pepper flakes (optional)
• ¼ cup cold water
• Sausage casings (fibrous or natural)

That’s the full list, and most of it beyond the meat itself is shelf-stable seasoning you can keep on hand.

Tools You’ll Need

• Meat grinder (if grinding your own venison and pork)
• Large mixing bowl or tub
• Sausage stuffer
• Smoker
• Meat thermometer

How to Make Deer Summer Sausage

Step 1: Mix the meat and seasonings

In a large bowl or tub, combine the ground venison, pork fat, curing salt, mustard seed, black pepper, garlic powder, onion powder, and red pepper flakes.

Add the cold water and mix thoroughly by hand until everything is evenly distributed throughout the meat.

Wearing gloves makes this step easier and keeps the curing salt from sitting directly on your skin for an extended period.

Step 2: Cure the mixture

Cover the mixture and refrigerate it for 24-48 hours, allowing the curing salt to work through the meat.

This step is what gives summer sausage its tangy flavor and safe shelf life, so don’t rush past it.

You’ll notice the color of the meat shift slightly during this time, which is a normal sign that the cure is doing its job.

Step 3: Stuff the casings

Using a sausage stuffer, fill your casings with the cured meat mixture, packing it tightly to avoid air pockets.

Tie off both ends securely once each casing is filled.

If you notice any air pockets after stuffing, a sterilized pin can be used to gently poke a small hole and release the trapped air.

Step 4: Smoke

Smoke the sausages at a low temperature, around 150-170°F, until the internal temperature reaches 160°F.

This typically takes several hours, depending on the size of your casings and your specific smoker.

Step 5: Cool and store

Once fully smoked, let the sausages cool at room temperature for about an hour.

Transfer to the fridge to finish cooling completely before slicing or storing.

Pro Tips

A handful of details that make a real difference, especially if this is your first batch.

1. Don’t skip the curing salt. It’s essential for both flavor and food safety in this style of sausage, and there’s no good substitute for it.
2. Keep your meat cold throughout the process. Warm meat doesn’t bind together as well and can affect the final texture.
3. Use a meat thermometer, not just time, to check doneness. Smoker temperatures can vary, so internal temperature is the most reliable indicator.
4. Don’t rush the smoking process. Low and slow gives you a better texture and more even smoke flavor than trying to speed things up with higher heat.
5. Let the sausage rest before slicing. Cutting into it too soon can cause the juices to run out, leaving the texture drier than it should be.
6. Keep notes on your specific batch. Tracking ratios and seasoning amounts makes it easier to recreate or adjust your favorite version next time.

Substitutions and Variations

• No venison on hand? This same method works well with elk, moose, or even a beef and pork combination.
• Want it spicier? Increase the red pepper flakes, or add a diced jalapeño directly into the mixture.
• Want a cheese version? Add cubed high-temperature cheese, which is specifically made to hold up during the smoking process.
• No sausage stuffer available? You can use a large piping bag in a pinch, though it takes more effort to pack the casings tightly.
• Want a milder flavor? Reduce the mustard seed and black pepper slightly for a more subtle, less peppery sausage.

Make Ahead Tips

This sausage is essentially built around the idea of making it ahead, since the whole point is having a stocked supply ready to go.

Make a large batch during hunting season and freeze portions to enjoy throughout the year.

Vacuum sealing before freezing helps preserve both flavor and texture for the longest possible time.

Nutritional Info & Diet Swaps

One serving (about 2 oz) comes out to roughly 150-180 calories, depending on the exact ratio of venison to pork fat used.

For a leaner version: Use less pork fat, though this can affect both moisture and texture, so it’s a tradeoff worth testing in a smaller batch first.

For a lower sodium version: This isn’t really an option here, since curing salt is essential for both safety and flavor in this specific style of sausage.

Meal Pairing Suggestions

• Sharp cheddar and crackers: A classic, simple way to serve summer sausage as an appetizer.
• A charcuterie board: Pairs naturally with pickles, mustard, and other cured meats.
• A simple sandwich: Sliced thin on crusty bread with mustard makes for an easy, satisfying lunch.
• A holiday appetizer spread: Summer sausage is a natural fit alongside other cured meats and cheeses during the holidays.

Time-Saving Tips

• Have your butcher grind the venison and pork together if you don’t have your own grinder at home.
• Make a large batch at once during hunting season instead of multiple smaller batches throughout the year.
• Use pre-measured seasoning kits specifically made for summer sausage if you want to skip measuring everything individually.

Leftovers and Storage

Store in the fridge for up to 3 weeks once fully cooled, tightly wrapped or in an airtight container.

For longer storage, freeze individual portions for up to 6 months, vacuum sealing if possible for the best quality.

Always slice only what you plan to eat soon, keeping the rest whole to extend its overall shelf life.

FAQ

Is curing salt the same as regular table salt? No, curing salt contains sodium nitrite, which is specifically used to prevent bacterial growth during the curing process. Regular table salt cannot be substituted safely.

Can I make this without a smoker? It’s possible using a low oven temperature, though you’ll lose the authentic smoky flavor that a real smoker provides.

Why did my sausage turn out crumbly instead of holding together? This usually means not enough fat was used, or the meat mixture wasn’t packed tightly enough into the casings.

Can I use only venison without any pork fat? You can, but the sausage will likely turn out much drier and less flavorful, since venison alone doesn’t have enough fat content on its own.

How do I know when the sausage is fully smoked? Check the internal temperature with a meat thermometer. It should reach 160°F before it’s considered done.

Can I make a smaller batch if I don’t have 5 pounds of venison? Yes, just scale the seasoning amounts down proportionally based on how much meat you’re working with.

Wrapping Up

This recipe turns a freezer full of venison into something genuinely worth looking forward to, batch after batch.

Ground meat, a proper cure, and a slow trip through the smoker. That’s really the entire process.

Make a batch this hunting season, or anytime you’ve got venison on hand, and see why this tradition has stuck around in so many families for generations.

If you try this one, leave a comment below and let me know how your batch turned out, or any tweaks you made to the seasoning blend. I’d love to hear about it.