Summer Sausage Recipe. 1 20 lbs. Cubed venison. 2 5 lbs. Pork fat. 3 7 oz. Salt. 4 1 oz. Pepper. 5 4 oz. Minced Garlic. 6 3 oz. Mustard Powder or Mustard Seed. 7 3 oz. Hickory Smoke Powder. 8 1 oz. #813 Pink Salt. 9 1.5 oz. Encapsulated Citric Acid.
Venison summer sausage should be cooked until it reaches an internal temperature of 150 degrees F. This is best achieved in a low-temperature smoker or in the oven at 325 degrees. Depending on the temperature you’re cooking at, this could take 90 minutes to three hours.
1 lb of ground beef – An alternative meat source is added to venison summer sausage to add fat content to your base ingredients. If you do not have sufficient fat in your sausage mixture, your end product will turn out excessively dry. Some use pork from a shoulder or pork butt roast or other cut.
This recipe can be applied to deer, elk, or even beef, and each will yield a great result. Regardless of the meat, if you add the encapsulated citric acid at the proper time, you'll get the sausage tang that a classic summer sausage will always have.