Make the most of your harvest with these easy and delicious Homemade Smoked Deer Sausages.
Whether you're processing your own deer or getting it from your local butcher or meat market, homemade venison sausage is easy to make and one of our favorite ways to enjoy deer meat. Smoking your venison sausage is the perfect way to add moisture and flavor to your otherwise lean meat. For this recipe, we're using our Butter Garlic seasoning to add richness and depth of flavor.
What You'll Need
- 3 lbs. Venison
- 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 to measure out 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 used the Pro Smoker PK 100 Electric Sawdust Smokehouse
Lean to Fat Ratio
We are going to be grinding the meat twice for this sausage: Once through a 3/8” plate and then again through a 3/16” plate. We start with a coarse grind just to begin the process of breaking down the meat. You don't want to force the meat through the 3/16” plate right away or it would likely overload the grinder and prevent the meat from breaking down evenly.
Grinding twice will also allow us to mix in our seasoning between grinds. This is a helpful trick to evenly distribute the seasoning throughout the meat block.
Once the first grind is complete mix in the Butter Garlic Brat Seasoning gently by hand. Once the seasoning is mixed in, pass the meat block through the grinder with the 3/16” plate for the final grind.
Add Water, Cure & Binder Flour
Now that the grind is done, it's time to add in our water. We recommend a 2-3% water content of your total meat block. Always remember to keep your water or liquid as cold as possible to keep the temperature of the meat down.
Because our meat block is on the leaner side, we're also going to add Binder Flour which will improve fat and moisture retention in our finished product.
The pink salt, or curing salt is a standard addition to smoked sausage. The acts as a preservative that will help avoid any food safety issues and it will also give it a standard pinkish color that is common in smoked sausage.
This would also be the time to add any other ingredients you’d like to have in your sausage. High temp cheese or crushed jalapeno would make delicious pairings with the Butter Garlic, but we chose to keep it simple.
Pro Tip: Always taste before you case! You want to make sure your seasoning and flavor levels are exactly where you want them to be before you stuff them into casings. Fry up a patty quickly and adjust as needed.
Stuffing & Linking
Natural hog casings are the standard for brat making. We did these with a 32-35 mm sized casing. We set the sausage stuffer up with 7/8” horn (3/4” works well too) and then filled it with our meat block. Pack the meat down into the stuffer as best you can with your hands to avoid any air pockets. We don’t want air pockets in our sausage, which means we need to avoid them in the stuffer too.
Pro Tip: To load your casing, find the end of the casing strand and put two fingers in the end to open it up. Run water through a few times to open it up and prevent any tangles from happening as you load it onto the horn.
Keeping a finger on the top of your horn, begin stuffing just enough so that you can still pinch the meat down, but not too full that they won’t be able to twist. Use your other hand to gently guide the stuffed sausage away from your stuffer. Once your strand is stuffed, go through with a sausage pricker or knife and remove any large air pockets.
To twist, grab one end and pinch a divot to make a sausage that’s about 6-6.5” in length. Grab the first pinch with your left hand and pinch another 6” down with your right hand so you have two links. Twist forward and repeat the process until you’ve linked all your strands.
For the best flavor and texture, we always recommend letting your sausage rest in the refrigerator or cooler overnight. Place the links on a rack lined sheet tray and refrigerate overnight, uncovered. Keeping them uncovered will allow the casings to dry out. If the casings are wet when you smoke sausage, it can act as a barrier to smoke flavor being absorbed into the meat.
For smoking, we're using our Pro Smoker PK 100 Smokehouse, a great all-purpose electric cabinet smoker. Preheat your smoker to 130 degrees F and hang your links on smoke sticks, leaving a few inches between each link to promote air flow and even cooking. After 45 minutes, start your smoke by filling the sawdust pan ¼ full with hardwood sawdust and dampening it with water. Place on the burner and increase the temperature to 150 degrees for another 45 minutes.
Remove the sawdust and raise the temperature one more time to 170 degrees F and finished out the cooking process for another 2 ½ hours or until the sausage reached an internal temperature or 155 degrees F.
When smoking sausage like this, slowly increasing the temperature of the smokehouse is important to avoid the fat from rendering and leaking out of the casings. Once the sausage reaches 155 degrees, place in an ice bath for about 25 minutes until the internal temp of the meat dropped to 105 degrees to stop the cooking process. If you're not eating right away, place in refrigerator or cooler and allow to cool down to 40 degrees or less.
Smoked Venison Sausage
Make the most of your harvest with these easy and delicious Homemade Smoked Deer Sausages. Whether you're processing your own deer or getting it from your local butcher or meat market, homemade venison sausage is easy to make and one of our favorite ways to enjoy deer meat.
Cut the venison and pork belly into grinderappropriate sized pieces. Place on a tray and in the freezer for 15-20 minutes while you set up the grinder.
Assemble the grinder with a 3/8” plate to start and grind the meat once through the 3/8” plate.
Gently combine the Butter Garlic Sausage Seasoning with the once ground meat. Place back in the fridge while you reset the grinder.
Replace the grinder plate with a 3/16” plate and grind seasoned meat through once.
Add the binder flour and pink salt to the meat block and combine well with your hands or a meat mixer.
Add water and mix until protein extraction starts. Prep sausage stuffer with a ¾” horn. Load stuffer with meat block, avoiding any air pockets when loading.
Thread sausage casings onto horn and gently begin stuffing into casings, leaving just enough give to twist them.
Link off sausages and use a sausage pricker or sharop knife to remove any air pockets.
Place on a rack lined sheet tray and place in the fridge overnight to dry and to develop flavors.
Preheat smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2” between sausages. Place in the smoker for 30 minutes.
Place ¼ pan of moistened sawdust on the heating element and increase the house temperature to 150 degrees. Smoke for 45 minutes.
Remove the sawdust and increase the house temperature to 170 degrees and cook for 2-3 hours, or until an internal temperature of the sausage reaches 155 degrees F.
Take the sausages out of the smokehouse and place in an ice bath for 15-20 minutes to rapidly chill.
Store in vacuum packed bags for future use or grill up right away and enjoy!
Add high-temp cheese or crushed jalapenos for a kick!