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Homemade Venison Summer Sausage Recipe With Classic Smoked Flavor - Easy, Flavor-Packed, and Freezer-Friendly

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 12 servings

Ingredients
  

  • Ground venison – 2 pounds
  • Ground pork shoulder (or fatty pork) – 1 pound (aim for about 20–25% fat overall)
  • Morton Tender Quick – 2 tablespoons (or use Prague Powder #1, 1 level teaspoon per 5 pounds of meat, plus 1.5 tablespoons kosher salt; adjust amounts if scaling; follow package directions)
  • Brown sugar – 1 tablespoon
  • Black pepper – 2 teaspoons, freshly ground
  • Garlic powder – 2 teaspoons
  • Mustard seed – 1 teaspoon, lightly crushed
  • Coriander – 1 teaspoon, ground
  • Paprika – 1 teaspoon (smoked paprika adds depth)
  • Crushed red pepper flakes – 1/2 teaspoon (optional, for mild heat)
  • Liquid smoke – 1 to 2 teaspoons (optional if baking without a smoker)
  • Ice water – 1/3 cup, very cold
  • Natural or fibrous casings – 2.5–3 inch diameter (optional; you can also form logs without casings)
  • Hickory or applewood chips – if using a smoker

Instructions
 

  • Keep it cold. Chill your mixing bowl, grinder attachments (if grinding), and all meat. Cold meat grinds and mixes better and helps the sausage bind.
  • Blend the meats. In a large bowl, mix ground venison and ground pork until just combined. Aim for an even color and distribution without overworking.
  • Combine the cure and spices. In a small bowl, whisk Morton Tender Quick (or cure + salt per package), brown sugar, black pepper, garlic powder, mustard seed, coriander, paprika, and red pepper flakes.
  • Add seasonings and water. Sprinkle the spice mixture evenly over the meat. Add the ice water and liquid smoke (if not using a smoker). Mix by hand or with a stand mixer paddle on low until the mixture turns tacky and sticky, 2–3 minutes. This protein extraction is key for firm, sliceable sausage.
  • Rest to cure. Cover tightly and refrigerate 12–24 hours. This develops flavor, firms the texture, and allows the cure to work.
  • Shape or stuff. If using casings, soak them per package directions, then stuff the meat firmly with minimal air pockets. Tie off ends. If not using casings, shape into tight logs 2–3 inches thick, wrap in plastic, and then foil for support.
  • Set up your cooker. Smoker method: Preheat to 160–170°F. Use hickory or applewood. You want low, gentle heat and steady smoke.
  • Oven method: Preheat to 175–200°F. Place logs on a wire rack over a sheet pan for airflow. For extra smoke flavor, use 1–2 teaspoons liquid smoke in the mix.
  • Cook low and slow. Smoke or bake until the internal temperature reaches 152–155°F in the center, measured with a reliable instant-read probe. This usually takes 3–5 hours depending on thickness and cooker temp.
  • Ice bath to set. Immediately transfer sausages to an ice bath for 10–15 minutes to stop cooking and help the casings tighten. Pat dry.
  • Bloom and chill. Let the sausages rest at room temperature for 30–60 minutes to “bloom” and deepen color, then refrigerate at least 8 hours before slicing. Flavor is better the next day.
  • Slice and serve. Cut into thin rounds and pair with sharp cheddar, crackers, mustard, and pickles. Great for lunch boxes and game-day boards.