Just butchered a doe I shot last week. Canned some and made this venison summer sausage. 2 days in the fridge to cure and then on to the smoker. These are 3 lb logs. I fried up a little at the end. My goodness, it is delicious even before the cure and smoke. I can't wait to serve this to friends!



I bought a new stuffer from Vevor. So far, it works like a champ.

Looks great!

I'll be your friend...

I grew up in Pa. and we used to have venison sweet bologna made in 10 pound logs. Man I miss that stuff!!!

.. you don’t mess around fin .. good looking result

Did you mix your own seasonings or buy a pre made kit?

My first attempt at summer sausage. I looked at a bunch of different recipes and tweaked them to make my own. I'm telling you, it's awesome! I've been hunting and butchering my own deer for 40+ years, I can't believe I've never done this before.

Looks good. I just butchered a couple deer yesterday and I have 15lbs ground for summer sausage myself. I'll be adding some ground pork to it so it'll make quite a bit. Had a little pile of back strap steaks for supper tonight as well.

Son and son in law were out this weekend and we cut up a few too. Might have to look into doing some summer sausage!

Yea, I do 50-50 pork and venison for sausage and ground. I always make medallion steaks out of the straps and save the tenderloins, obviously. Sometimes I'll cut a roast out of the hind quarter but often, I just can it. I love canned deer meat.

NICE! LOL! I use a Sawsall too!

No jerky? I sliced 2 hind quarters just for whole meat jerky and I'll use probably 10lbs of ground for jerky as well. I do it in my dehydrator, I have about 8 hours left on the first batch I put in earlier today.

A doe only goes so far

Tis the season! Boiled down some bones overnight too and ended up canning 7 quarts of broth.

Do you care to share it?

The recipe? Sure, I'll have to translate my chicken scratch and measurements, but I'll post it if anyone is interested. Not a big secret, just good eat'in. I won't do it tonight but in the coming days, sure.

Never heard of a 50/ 50 mix?
What cut of pork are you using?

My brother makes great SS and i think he does 75/25 .

Shoulder or butt. Most people I know do 50-50 for ground or sausage. Stretches the venison and keeps it pretty moist when cooking.

I need to make some of this, I have a big Cabelas grinder and they’re big stuffer with the power option. Have had it for about 10 years always too dang busy. I went to a meat cutting school 40 years ago, so I remember how just need to find the time. What kind of smokers are you guys using? I’m guessing I could use my smoking Tex.

Western Wildlife Services

I've made hundreds of pounds of summer sausage also. I've gone to just putting it in the oven and bringing it up to temp instead of putting it in the smoker. The reason being is the smoke doesn't seem to penetrate the mahogany casings. The smoke will stick to the outside of the casing and into your fingers when you eat it though. Between the smell in your nose and the residue on your fingers you will get that smoked flavor.