Gramps' Venison Summer Sausage

Gramps' Venison Summer Sausage

dcg3269

"This recipe has been going around in our family for years. Each year around hunting season, my gramps would make this for all the hunters and family that were visiting for the season."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

3 d 8 h 20 m servings 102 cals
Serving size has been adjusted!
Original recipe yields 25 servings

Nutrition

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 774 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
  2. Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
  3. Preheat an oven to 200 degrees F (95 degrees C).
  4. Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
  5. Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.

Reviews

Read all reviews 9
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Great recipe, but how long will this last in the fridge?

Most helpful critical review

I used 5.5lbs of venison and 2.5 lbs of pork and adjusted the ingredients accordingly. That ratio should be higher, perhaps 50/50 venison to pork, in my opinion. Also, I think it needs more pe...

Most helpful
Most positive
Least positive
Newest

Great recipe, but how long will this last in the fridge?

I have never made summer sausage before, and this recipe was amazingly simple. My family loved the summer sausage, and it has made my husband take up hunting in order to have a fresh supply of ...

I used 5.5lbs of venison and 2.5 lbs of pork and adjusted the ingredients accordingly. That ratio should be higher, perhaps 50/50 venison to pork, in my opinion. Also, I think it needs more pe...

This is a very easy to make recipe and is great tasting. My daughter said she likes it and she is very finicky but did say it was too spicy, so I don't think she is going to even try it when I m...

Sounds similar to what my Mom made. Cure can be made with twice as much salt as brown sugar. Giving a 5 until I try it.

I've made this several times now but just got around to taking a photo and leaving a review. In the past I made as written except that we do add pork fat when we are grinding it and packaging it...

The best ever summer sausage. I add pork and having it rest in the frig for 3 days is the most important .we Love, love love this!!!

Same recipe passed on to me years ago, simple to do and we love it.

Great recipe. I did add a couple dashes of soy, worcestershire , and cayenne.

Other stories that may interest you