Smoked Simple Game Meat Summer Sausage

There’s nothing quite like the scent of hickory smoke mingling with raw venison. Pulling a set of cured logs from the smoker, all deep, rich brown, is incredibly satisfying. I once tried using only lean meat, but that left me with a texture reminiscent of a dog treat.

A touch of fat is essential for success. Adding pork shoulder ensures the perfect snap. Creating this Simple Game Meat Summer Sausage doesn't demand industrial equipment only a handful of basic tools and a bit of patience.

The objective is a long lasting snack with that classic, old-school deli flavor. Once the meat reaches that ideal "tacky" consistency, you simply let the smoker work its magic. This Simple Game Meat Summer Sausage provides a great way to clear out a freezer stocked with deer or elk.

The Tacky Meat Trick

• Cold Emulsion: Combining ice-cold water with proteins and fats forms a bind that prevents the Simple Game Meat Summer Sausage from crumbling when sliced.
• Curing Salts: These salts inhibit bacterial growth and provide the signature pinkish red hue. According to USDA guidelines, precise curing is vital for the safety of preserved meats.
• Temperature Control: Keeping the smoker at 160°F stops the fat from melting too rapidly, ensuring the interior stays velvety and moist.

Quick Specs for Prep

This project takes about 5 hours and 30 minutes from start to finish. Most of that is passive time while the meat smokes. You will end up with 12 sausages, each roughly 6 inches long.

The Ingredient Breakdown

The lean game meat is the star here, but it can be temperamental. Venison or elk is very lean, which is why the pork fat is a non negotiable. Without it, the sausage lacks the mouthfeel of a traditional summer sausage.

The brown sugar balances the salt and helps with the mahogany color during the smoke. I use distilled water to avoid any chlorine tastes that can sometimes sneak in from tap water.

Shopping List

• 3 lbs ground venison, elk, or moose (lean) Why this? Deep, earthy flavor base
• 1 lb ground pork fat or pork shoulder Why this? Essential for moisture and bind
• 0.5 cup ice cold distilled water Why this? Keeps meat cold during mixing
• 2 tbsp curing salt Why this? Preserves meat and adds color
• 3 tbsp brown sugar Why this? Balances salt and helps browning
• 1 tbsp kosher salt Why this? Enhances the natural game flavor
• 2 tsp garlic powder Why this? Savory aromatic base
• 2 tsp onion powder Why this? Adds a subtle sweetness
• 1 tsp smoked paprika Why this? Boosts the smoky profile
• 1 tsp ground black pepper Why this? Basic heat and bite
• 0.5 tsp ground cloves Why this? Classic old world sausage note
• 0.5 tsp ground allspice Why this? Warm, complex aroma
• 3-4 collagen casings (12 inch) Why this? Edible and easy to handle

Gear for the Job

A professional smokehouse isn't necessary here; a simple pellet grill or a small offset smoker will do the trick. I suggest using a stand mixer like a KitchenAid to simplify the emulsion process, though mixing by hand is possible if you have the stamina.

The only specialized tool required is a sausage stuffer, and low-cost manual models are easily found online. Should you be in a bind, a food grade funnel can substitute for small batches, though it is quite time consuming. Remember to have a sterilized needle or toothpick on hand to remove air bubbles.

The Making Process

Right then, let's get into it. The key to a Simple Game Meat Summer Sausage is keeping everything cold. If the meat warms up, the fat separates, and you'll end up with a grainy texture.

1. Combine the ground game meat and pork fat in a chilled bowl. Note: Put your bowl in the freezer for 10 mins first.
2. Add the curing salt, brown sugar, and all remaining spices to the meat.
3. Pour in the ice cold distilled water.
4. Mix by hand or use a stand mixer on low for 3-5 minutes until the meat becomes tacky and sticks to your finger.
5. Slide the pre soaked collagen casing onto the sausage stuffer nozzle.
6. Gently fill the casings. Avoid over packing or they will burst in the heat.
7. Twist the sausages into 6 inch links.
8. Prick any visible air bubbles in the casings with a sterilized needle. Note: This prevents the casing from splitting.
9. Preheat the smoker or pellet grill to 160°F (71°C).
10. Place sausages on the rack and smoke until the internal temperature of the center sausage reaches 160°F (71°C).

Chef's Note: If you have a meat thermometer with a probe, use it. Don't guess the internal temp. If you go over 165°F, you'll lose too much fat and the sausage will dry out.

Fixing Sausage Problems

Sausage making is mostly about temperature and ratios. If the meat isn't tacky, you haven't mixed it enough. The proteins need to bond with the water and fat to create that classic "snap."

Fixing Loose Casings

If the casing feels baggy, you likely under filled it or didn't prick the air bubbles. While you can't fix it once it's smoked, you can prevent it by ensuring the meat is packed firmly but not tight enough to tear.

Avoiding Salty Overload

Too much curing salt can make the meat taste metallic. Always use a level tablespoon. If the batch tastes too salty, serving it with a creamy dip like homemade ranch can help balance the sodium.

Preventing Dry Sausages

Dryness usually happens because the game meat was too lean or the smoker ran too hot. If you're using elk, which is leaner than deer, I suggest adding an extra 1/4 lb of pork fat.

Pairing and Serving

For the best flavor, serve this Simple Game Meat Summer Sausage at room temperature. This softens the fats, allowing the allspice and cloves to truly shine. For a polished presentation, slice the sausage thinly on a diagonal.

I enjoy presenting these on a rustic board with sharp cheddar, cornichons, and a dollop of grainy mustard. They also make a wonderful addition to a hunter's breakfast; simply cut a link into rounds, sear them for 2 minutes on each side, and serve with over easy eggs.

Keeping It Fresh

Since we used curing salt and smoked them, these last a while. Keep the Simple Game Meat Summer Sausage in the fridge for about 2 weeks. If you want them to last longer, the freezer is your best friend.

Wrap each link tightly in plastic wrap and then put them in a vacuum sealed bag. They will stay good in the freezer for 6 months. When you're ready to eat, let them thaw in the fridge overnight.

For zero waste, don't toss the pork fat trimmings from your prep. Save them in a jar in the fridge and use them to sear steaks or roast potatoes. It adds a rich, savory depth that butter alone can't match.

Different Flavor Profiles

After you've mastered the base for the Simple Game Meat Summer Sausage, feel free to experiment with the seasonings. The current blend is traditional, but you can easily give it a modern twist.

Adding a Spicy Kick

To introduce some heat, stir in 1 tsp of cayenne or crushed red pepper flakes. I have tried using diced jalapeños, but be cautious the added moisture can interfere with the bind. Stick with dry spices to ensure a more stable link.

Creating a Sweet and Smoky Profile

For a woody aroma, substitute the brown sugar with maple sugar. Incorporating a teaspoon of ground cinnamon is another great option, making the sausage reminiscent of a gourmet mountain lodge treat.

Diet Specific Swaps

If you are limiting sugar, monk fruit sweetener is a great alternative. It doesn't produce the same mahogany color, but the taste is remarkably close. For a version with less sodium, you can reduce the kosher salt by half, though the amount of curing salt must remain unchanged for safety.

Critical: Very High in Sodium