Venison Summer Sausage

Step 1

"Soak casings from kit in warm water for 1 hour before stuffing them.

Use plastic containers for mixing (avoid metal).

Step 2

Grind venison and pork.

I recommend this grinder: https://amzn.to/3Zoae16

Combine all meat into a tub.

Step 3

Mix the 2 seasoning packets in the kit together.

Sprinkle seasoning over the meat in the tub.

Mix with your hands. Add ice water.

Step 4

Form meat into cylinders.

Run meat through the grinder again.

Step 5

Form meat into balls.

Snip extra string off one end of casing to use at the other end.

Stuff the casings.

Twist casing at open end and tie off the open end.

Step 6

Place in a cooler for 24 hours.

Step 7

To smoke:

Soak wood chips in water.

Hang sausages in smoker.

Place wood chips at bottom of smoker.

Place a pan of water in the smoker.

Run the smoker at 200 degrees.

Cook until sausage is 156 degrees.

Check meat using a meat thermometer or probe. Smoking times will vary depending on equipment.

Step 8

To store:

Cool sausage in a cooler overnight with ice packs.

Cut each sausage into three 1 lb sticks.

Freezer seal and store in refrigerator for up to 4 months.