Can Beginners Successfully Make Venison Summer Sausage?

Choosing the Right Meat

When making venison summer sausage, it’s crucial to select high-quality venison with minimal fat content. A good starting point is to use the lean cuts from the deer’s hindquarters, such as the tenderloin or the round. Aim for a final product with around 10-15% fat content, as this will contribute to a more flavorful and tender sausage.

Preparation and Grinding

Begin by trimming excess fat and connective tissue from the venison, then grind it through a coarse plate (1/4 inch or 6mm) using a meat grinder. Mix the ground venison with a combination of salt (1-2% of the total weight), black pepper, and other desired seasonings, such as garlic or onion powder. Be sure to keep the mixture cold throughout the process to prevent bacterial growth.

Seasoning and Curing

Combine the ground venison mixture with a commercial curing blend, following the manufacturer’s instructions for the correct ratio. Stuff the mixture into hog casings (32-35 mm diameter) and hang them in a well-ventilated area with consistent temperature and humidity levels (around 70°F/21°C and 60-70% relative humidity). Allow the sausages to cure for at least 7-10 days, turning them regularly to ensure even drying.