By Craig Wall
Paying a meat processor for a batch of summer sausage can get expensive. Here is a delicious recipe for smoked wild game summer sausage that you can do at home on your own.
- 6lbs ground bear meat
- 6 lbs ground venison
- 3lbs bacon cut into 1” pieces
- 2 cups chopped jalapenos
- 1 packet Hi Mountain seasoning
- 1 packet Hi Mountain cure
- Combine bear, venison, bacon, seasoning and cure in a large container. Mix well until seasoning and cure are evenly distributed and dissolved.
- Run mixture through a grinder to mix thoroughly and grind bacon.
- Add jalapenos to the meat and mix until the jalapenos are evenly distributed.
- Use sausage stuffer to fill casings. Pack casings as tight as possible to avoid air bubbles. (Note: casings must be soaked in warm water 1 hour prior to filling)
- Refrigerate the sausages overnight.
- Heat smoker to 140 degrees and smoke the filled casings for 1 hour. You can use the wood of your preference in the smoker, for this recipe we used Hickory wood chips.
- Raise the temperature of the smoker to 180 degrees. Smoke sausages until the reach an internal temperature of 160 degrees. This may take between 4 and 6 hours depending on smoker.
- Once the sausages have reached 160 degrees. Remove them from the smoker and dunk them in a bath of ice water immediately. Dry off the casings with a towel, then allow the sausages to dry overnight in the refrigerator before serving.
- Slice the Wild Game Summer Sausage and enjoy on its own or with cheese and crackers.