Summer Sausage

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Date January 21, 2016
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CrownBBQ A nice venison summer sausage
Posted In Venison Recipes


After mixing all ingredients shape into rolls and place in ice-box(refrigerator) 24 to 48 hours to cure. Place rolls on smoker and smoke with low heat (180F) 45 minutes. Turn over and smoke another 45 minutes. Increase heat in smoker to 300F after 45 minutes turn over and cook another 30 minutes. Sausage is now done.


5 pounds deer meat
4 tablespoons Morton's Tender Quick
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
3/4 teaspoon dry mustard
1 1/2 teaspoons coarse ground black pepper
1 1/2 tablespoons ground cayenne pepper
1 tablespoon soy sauce
2 tablespoons Worcestershire sauce
3 tablespoons water

  • PREP n/a
  • COOK n/a
  • READY IN 3 h 30 min
  • DIFFICULTY Moderate
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