How Do You Make Smoked Venison Summer Sausage?
Making smoked venison summer sausage is an easy process, but it takes time. First the meat must be cured for several days and the smoking process takes hours. Curing the meat helps preserve it. Smoking cooks it slowly and imparts flavor. There are hundreds of variations on smoked venison sausage. Garlic, liquid smoke, pepper and even ground bacon add accents to the meat. This variation is easy to do and doesn’t require that the sausage be stuffed into casings. Mix the ingredients and then refrigerate the mixture, covered, for three days. Once a day take the mixture out of the refrigerator and mix it thoroughly. Return to the fridge. Remove the venison mixture from the fridge and form it into 2½ inch diameter rolls about 6 inches long. Cover and refrigerate for four hours. Preheat the smoker to 140 degrees Fahrenheit (F) and add the hickory chips. The amount of hickory you add depends on your personal preference. Add a scant handful for a mild flavor. A cupful will provide a stronger hi
