Homemade Venison Summer Sausage

Homemade Venison Summer Sausage

This recipe and commentary is provided by food blogger, Denise Grisham, whose blog Man, That Stuff Is Good, encourage cooks of all skill levels to prepare good food quickly and inexpensively and use it as a way to reconnect with family and friends. Click here to enjoy her entire blog.

Denise said, “Last year, our brother-in-law Don started sharing his homemade deer sausage. We went nuts over the flavor and couldn’t get over how good it was. Since then, Andy has been thinking about processing his own summer sausage.We have toured every sporting goods store checking out and comparing different meat grinders and sausage stuffing machines. And you know the spice options are just more than you can even begin to pick from. Since the weather this winter has been pretty miserable, Andy did some searching and came across “Bud’s Homemade Summer Sausage” which used beef. It took him two tries, but Andy has hit a home run with his variation incorporating deer meat. And the kicker? If you’re using ground meat, it doesn’t require any equipment or a casing to process! The recipe below is for a 1 lb. roll. You might as well double or triple up. It doesn’t last long.”

1 lb ground venison (deer meat)*
1 Tbsp Liquid smoke 
1 Tbsp Morton Salt Tender Quick
1/4 teaspoon coarse ground pepper 
1/4 teaspoon minced garlic
1/4 teaspoon mustard seeds  


Day 1:
The day before you want to process the summer sausage, mix the meat and spices in a bowl. Place the seasoned meat in a gallon zipper bag and roll into a 2″ loaf. Refrigerate overnight.
Day 2:
Pre-heat the oven to 300 degrees.
Line a baking sheet with some aluminum foil. Place a rack on top. Place the loaf on the rack.

Bake for approximately 2 hours or until the internal temperature reaches 160 degrees. Allow to cool completely. Vacuum seal and freeze or refrigerate and use. 

*We used deer meat processed with a small amount of beef fat.