If you’re searching for the ultimate smoked venison recipe, look no further. This mouthwatering venison sausage recipe is not only incredibly flavorful but also simple to make. You’re in for a treat!
The Perfect Homemade Smoked Deer Sausage
Whether you’re processing your own deer or buying it from a local butcher, making homemade venison sausage is a fantastic way to savor the taste of deer meat. However, due to the leanness of venison, it’s crucial to carefully control the fat and moisture levels in your sausages. That’s why we’re using our Butter Garlic seasoning, which adds richness and depth to this recipe.
What You’ll Need
To prepare these delectable venison sausages, gather the following ingredients:
- 3 lbs. Venison/Deer
- 3 lbs. Fatty Pork Belly or Trims
- 1 package No. 294 Butter Garlic Brat Seasoning: Pre-measured for 25 lbs. of meat, you’ll need 4 oz of seasoning
- 3 oz Binder Flour
- 1 1/4 tsp Pink Cure
- 1/2 Cup Distilled Water
- Natural Hog Casings (32-35mm)
- Meat Grinder with 3/8″ & 3/16″ Plates
- Sausage Stuffer with 3/4″ Horn
- Smoker – We recommend the Pro Smoker PK 100 Electric Sawdust Smokehouse
Achieving the Perfect Lean to Fat Ratio
For this venison sausage recipe, we recommend grinding the deer meat twice. Start with a coarse grind using a 3/8″ plate to break down the meat. Avoid overloading the grinder by gradually passing the meat through a 3/16″ plate.
Grinding the meat twice allows us to evenly distribute the Butter Garlic Brat Seasoning. Mix the seasoning gently by hand after the first grind. This specific blend enhances the unique flavor of venison. Finally, pass the meat block through the grinder with the 3/16″ plate for the final grind.
Adding Water, Cure & Binder Flour
Now that the grinding is complete, it’s time to add water to the mix. We recommend a 2-3% water content of the total meat block. Remember to keep the water or liquid as cold as possible to maintain the meat’s temperature.
Since the meat block is lean, we suggest adding Binder Flour to improve fat and moisture retention in your sausages. Additionally, include pink curing salt to act as a preservative and achieve the desirable pinkish color typical of smoked sausages.
Pro Tip: Before casing the sausages, taste a small patty to ensure the seasoning and flavor are perfect. Adjust if necessary.
Stuffing and Linking the Sausages
Use natural hog casings, 32-35 mm in size, for making the sausages. Set up the sausage stuffer with a 7/8″ horn (3/4″ works well too) and pack the meat block into the stuffer, avoiding air pockets. Load the casing onto the horn by running water through it to prevent tangles.
Pro Tip: To avoid air pockets, stuff the sausages firmly enough to pinch but not too tightly. Gently guide the stuffed sausages away from the stuffer. Remove any large air pockets with a sausage pricker or knife.
Smoking the Sausages
For the best flavor and texture, let the sausages rest in the refrigerator overnight, uncovered. This allows the casings to dry out and ensures smoke flavors are properly absorbed.
Preheat your smoker to 130 degrees F and hang the sausages on smoke sticks. Leave space between each link to ensure even cooking. After 45 minutes, fill the sawdust pan with hardwood sawdust and dampen it with water. Increase the temperature to 150 degrees F for another 45 minutes.
Raise the temperature to 170 degrees F and continue cooking the sausages for approximately 2 1/2 hours or until they reach an internal temperature of 155 degrees F. To halt the cooking process, place the sausages in an ice bath until the internal temperature drops to 105 degrees F. If not eating immediately, refrigerate until cooled to 40 degrees or below.
That’s it! Your smoked venison sausages are now ready to be grilled on the barbecue. Prepare for rave reviews from your guests. Let us know what you think of this venison sausage recipe in the comments!
