Quick Answer
Tough cuts of venison such as shanks, briskets, and round muscles are best suited for summer sausage due to their high connective tissue content which breaks down during the smoking process, resulting in tender and flavorful sausages.
Choosing the Right Cuts
When selecting venison for summer sausage, it’s essential to choose cuts with a good balance of lean meat and connective tissue. Cuts like the rear shanks, hind legs, or round muscles are ideal as they contain a significant amount of collagen, which will break down during the smoking process. For a 5-pound batch of summer sausage, you’ll need about 2 pounds of venison, cut into small pieces to facilitate even cooking and smoking.
Preparation and Smoking Techniques
To prepare the venison for summer sausage, it’s crucial to trim excess fat and connective tissue, then grind the meat into a coarse texture using a meat grinder with a 1/4-inch plate. A 50/50 blend of venison and pork fat or beef fat helps maintain moisture and flavor. Use a curing mixture of 1 tablespoon of pink curing salt, 1 tablespoon of kosher salt, and 1 tablespoon of brown sugar per 1 pound of venison. Smoke the sausages at 150°F for 2 hours, then increase the temperature to 175°F for 1 hour to achieve a beautiful brown color and develop the flavors.
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