Save your meat by making your own summer sausage.
Sausage you don’t have to refrigerate? Sausage you can travel with? Crazy, right?!
This recipe for Summer Sausage is pretty handy when you don’t have a fridge or are hittin’ the road.
My grandmother used to practice this recipe to conserve the venison my grandfather would bring home. He was an avid hunter and in those times they couldn’t afford a refrigerator.
Try this recipe to conserve your venison meat, and you’ll have a great-tasting sausage all year long.
Recipe adapted from Mdconline
Venison Summer Sausage
- 3 pounds ground venison
- 1 1/2 cup water
- 4 tablespoons quick cure salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- 1/2 teaspoon mustard seed
- 2 tablespoons liquid smoke
- Mix all ingredients in a bowl. Refrigerate for 24-48 hours, mixing twice a day.
- Shape into rolls, using foil or plastic wrap. Twist the ends of the rolls to create a closed seal.
- Boil enough water in a pot to cover the rolls, and boil for 1-2 hours. Alternatively, you can place the rolls on a wire rack and bake at 200 degrees for 6 hours. Add a shallow pan beneath the wire rack to catch any drippings.
- If boiled, remove and poke holes in the foil or plastic wrap to drain the water. If baked, remove the rolls from the oven and let them rest. Cool the sausage completely before slicing.
- Vacuum sealing for storage is ideal, and you can freeze extra summer sausage as well.