Home chefs can easily make this simple homemade venison summer sausage recipe -- without pork casings or an at-home smoker -- in the comfort of your kitchen. In a large mixing bowl, whisk together the water, curing salt, mustard seeds, garlic powder, pepper, and liquid smoke until well combined and frothy.
In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day. On the fourth day, preheat the oven to 160 degrees F (70 degrees C).
After the bacon is nice is crispy, put it in the slow cooker. Next, saute the onion, pepper, and garlic in the bacon grease. Keep cooking it until the onion is translucent. Add the venison to the pan with the garlic, peppers, and onion, and cook until it is browned.
You may also add mustard seeds, paprika, or taco seasoning instead if you’d like. Summer Sausage may be cooked on a smoker. It needs to cook at 225 degrees for 3 1/2 hours. Table salt was used instead of Morten’s Tender Quick Meat Cure to calculate Nutritional Facts, but I did use the tender quick meat cure NOT table salt.