Gramps' Venison Summer Sausage Recipe -
  • READY IN 3+ days

Gramps' Venison Summer Sausage

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"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."

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Ingredients Edit and Save

Original recipe makes 5 sausages Change Servings
  • PREP

    20 mins
  • COOK

    6 hrs

    3 days 8 hrs 20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2009

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

Most Helpful Critical Review
Jan 10, 2011

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 pepper (and a coarser grind). Finally, they do get better with age so don't be in a rush to consume these. Let 'em hang for a while.


7 Ratings

Dec 15, 2008

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 Venison for it. I was concerned about the whole mustard seeds, but they worked out very well.

Dec 07, 2010

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 make this with about 3 tablespoons of crushed red pepper seeds to make some hot sausage. Thank you Gramps for sharing this wonderful recipe!

Dec 02, 2012

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.

Feb 13, 2014

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

Sep 24, 2012

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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