# Venison Summer Sausage

A homemade venison summer sausage, smoked and finished in a temperature-controlled smoker.

- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

- 3 lbs lean venison
- 3 lbs pork belly
- 4 oz Walton's summer sausage mix
- 1 tsp pink curing salt
- 1 1/2 cup ice water

## Instructions

1. Combine venison, pork belly, sausage mix, and pink curing salt in a bowl and mix well until meat is coated.
2. Pass the mixture through a meat grinder using a coarse grind, followed by a fine grind.
3. Mix the ground meat with ice water using a stand mixer until the mixture becomes tacky and sticks to your hands.
4. Stuff the mixture into fibrous casings that have been soaked in warm water for 30 minutes.
5. Refrigerate the sausages overnight to air out.
6. Smoke the sausages on a smoker at 165°F for two hours.
7. Increase the smoker temperature to 185°F for another two hours.
8. Continue cooking at 205°F until the internal temperature reaches 165°F.
9. Remove the sausages from the smoker and submerge them in an ice bath to stop the cooking process.
10. Hang the sausages for two hours.
11. Refrigerate the sausages overnight.

## Equipment

- bowl
- meat grinder
- stand mixer
- fibrous casings
- smoker
- ice bath container

## Source

- Original video: https://www.instagram.com/reel/Dce_fhstZWH/?igsi=NG53eGVzY2I4bGNs
- Creator: Sean Johnson
- Recipe page: https://www.cliprecipe.com/recipe/11c0c4b0-56e0-46b5-b507-ff3062bd9150
- Extracted: 2026-08-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt