How to Make Deer Summer Sausage, Venison Summer Sausage, and Whether Summer Sausage Is Healthy
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Summer sausage is one of the most classic American cured meats, enjoyed by hunters, campers, and families alike. Its tangy, smoky, hearty flavor has made it a tradition on charcuterie boards, holiday platters, and hunting trips for generations. But if you’ve had a successful deer season, you might be wondering:
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How do you make deer summer sausage?
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How do you make venison summer sausage?
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And is summer sausage actually healthy?
At Wisconsin River Meats, we proudly process wild game and make small-batch summer sausage using authentic Wisconsin smoking methods. Here’s what you should know if you’d like to turn your venison into summer sausage at home, plus a closer look at the nutrition behind this classic snack.
What Is Summer Sausage?
First, let’s cover the basics. Summer sausage is a cured, smoked sausage made with a combination of ground meat, spices, curing salt, and often a small amount of starter culture to produce its tangy flavor. Traditionally, summer sausage was made so it could last through the summer months without refrigeration, thanks to its low moisture, salt content, and curing process.
Common seasonings include:
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Black pepper
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Garlic
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Mustard seed
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Coriander
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Sugar
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Paprika
Summer sausage is typically finished in a smoker or oven, then vacuum-packed for shelf stability before being opened.
How to Make Deer Summer Sausage
Deer, or venison, makes an outstanding summer sausage because it is lean, flavorful, and pairs perfectly with traditional spices. Since venison is low in fat, you’ll typically add some pork or beef trim for a juicy finished product.
Here’s a simple step-by-step guide to making deer summer sausage:
Ingredients
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5 pounds ground venison
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2 pounds ground pork (for fat and flavor)
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3 tablespoons curing salt (Prague Powder #1)
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3 tablespoons kosher salt
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2 teaspoons black pepper
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1 tablespoon garlic powder
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1 tablespoon mustard seed
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1 tablespoon coriander
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1 teaspoon sugar
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1 cup ice water
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Optional: starter culture (adds tang)
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Sausage casings
Steps
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Combine the ground venison and pork in a large bowl.
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Mix in all spices and curing salt thoroughly by hand or with a meat mixer.
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Add ice water gradually to help bind the sausage and keep it moist.
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Pack the mixture into natural or fibrous casings tightly, removing air pockets.
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Rest the sausages overnight in the fridge to allow the curing process to start.
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Preheat a smoker or oven to 140°F.
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Smoke slowly, raising temperature 10 degrees every hour until reaching 160°F internal temperature.
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Cool the sausage quickly in a cold-water bath to stop cooking.
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Refrigerate and store properly.
If you don’t have a smoker, you can finish the sausage in your home oven, but authentic hardwood smoke will deliver the best flavor.
How to Make Venison Summer Sausage
Venison summer sausage is essentially the same as deer summer sausage (venison being the proper name for deer meat). The same recipe works beautifully: just remember to include enough pork or beef trim, since venison alone is too lean and may come out dry.
If you prefer a slightly milder flavor, you can blend the venison with a higher ratio of pork (about 60% venison to 40% pork). Always use food-safe curing salt to prevent harmful bacteria, and follow smoking temperatures carefully to achieve a safe, delicious product.
Is Summer Sausage Healthy?
Many people ask whether summer sausage is healthy. Like most cured meats, summer sausage should be enjoyed in moderation, but it does offer some nutritional benefits:
Protein: Summer sausage is high in protein, supplying about 6–9 grams per ounce.
Iron & B vitamins: Because it is made from red meat, summer sausage provides essential nutrients for energy and muscle health.
Low carbs: If you’re following a keto or low-carb diet, summer sausage is generally low in carbohydrates.
However, you should also know:
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Summer sausage is higher in sodium because of curing salts and preservation.
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It is higher in saturated fat, especially if made with added pork.
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Cured meats should not be your only protein source, but they make a satisfying and convenient snack when balanced with vegetables, fruits, and whole grains.
In short, summer sausage is fine as part of a balanced diet, especially if you pair it with fresh produce and other nutrient-rich foods.
How to Serve Deer or Venison Summer Sausage
Homemade venison summer sausage is incredibly versatile. Here’s how to enjoy it:
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Sliced thin on a charcuterie board with cheese and pickles
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Layered on hearty rye bread with mustard
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Diced into a green salad for extra protein
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Served warm with sauerkraut and potatoes
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Packed in a hunting or camping cooler for an energy-rich trail snack
The bold, smoky flavor of summer sausage works well with tangy, crunchy sides like pickled vegetables, or sharp cheeses like aged cheddar.
Frequently Asked Questions
Do you need to refrigerate deer summer sausage?
Yes, after it is opened. Properly cured and vacuum-sealed summer sausage is shelf-stable until you open the package. Then it must go in the refrigerator and should be eaten within three weeks.
What if I don’t have a smoker?
You can use a regular oven, but add a bit of liquid smoke to the mix to mimic traditional flavor.
Is venison healthier than beef for summer sausage?
Venison is generally leaner and higher in iron, making it a great option if you want a slightly lower-fat summer sausage.
How long does homemade summer sausage last?
Refrigerate after making, and eat within 2–3 weeks, or freeze for up to 6 months.
Why Wisconsin River Meats Summer Sausage Is Different
At Wisconsin River Meats, we have perfected the art of summer sausage through generations of family tradition. Our summer sausages are made with:
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Premium, carefully trimmed beef and pork
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Small-batch seasoning blends with authentic garlic, black pepper, and mustard seed
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Natural hardwood smoke for deep, traditional flavor
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Vacuum-sealed packaging for freshness
We also proudly process wild game for local hunters, transforming their venison into safe, flavorful, and satisfying sausages.
If you would rather trust the experts than make your own, explore our Summer Sausage Collection for authentic Wisconsin-made summer sausage you can enjoy year-round.
Final Thoughts
Deer summer sausage — also called venison summer sausage — is a rewarding way to use your wild game harvest. By combining lean venison with pork, applying the proper cure, and smoking it slowly, you can create a traditional, flavorful sausage that’s perfect for the trail or the dinner table.
And while summer sausage is higher in sodium and fat than fresh meat, it is still a high-protein, convenient, and satisfying treat when eaten in moderation. Pair your venison summer sausage with fresh vegetables, whole-grain breads, and a little Wisconsin cheese, and you’ll have a balanced, memorable meal rooted in generations of Midwestern tradition.
