Can You Make Venison Sausage in the Off-Season?

Preparing Off-Season Venison

To make venison sausage in the off-season, you’ll need to source the meat. Freezing your own venison is a common method. Store it at 0°F (-18°C) or below to prevent freezer burn. When making sausage, use frozen venison that’s been thawed slowly in the refrigerator or thawed in cold water, changing the water every 30 minutes. Another option is purchasing venison from a reputable butcher or online supplier. Be sure to check local regulations regarding the sale and purchase of wild game.

Curing and Smoking Venison

Curing and smoking venison is a great way to preserve it, making it suitable for off-season sausage making. Use a food-safe curing salt, like Prague powder or Morton’s Tender Quick, according to the manufacturer’s instructions. Mix 1-2% of the curing salt with your venison and let it cure in a refrigerator at 38°F (3°C) or below for 5-7 days. Smoke the cured venison at 100-120°F (38-49°C) for 2-3 hours to add flavor and prevent spoilage.

Sausage Making Techniques

When making venison sausage, use a meat grinder with a 1/4-inch (6.4 mm) plate to grind the meat. Use a paddle or a meat mixer to break down the fat and distribute it evenly. Keep the meat temperature between 34°F (1°C) and 40°F (4°C) to prevent bacterial growth. Don’t overmix the meat, as this can lead to a dense, chewy texture. Use a sausage stuffer and casings to fill and shape the sausages.