Smoked Deer Summer Sausage
- 20 lbs. Deer Meat (80%)
- 4-5 lbs. Beef Fat (20%)
- 11 oz. Excalibur Wisconsin Style Sausage seasoning with cure (available at Dakota Grills)
- 1-2 cups water
- 1/2 cup Whole Mustard Seed
- Casings (1" to 3" diameter)
- 1-2 Tablespoons Whole or cracked peppercorns
- 2 cloves garlic, minced
- 6-12 minced Jalapeño peppers - adjust to desired hotness (use plastic gloves!!!)
- One 5 lb. package of high-temperature cheese
- Prepare Sausages: Grind deer meat and beef fat. Mix in all seasonings as per directions (on seasoning bottle).
- Stuff into casings, about 2 1/2" diameter by 18" long. Let set in refrigerator for 24 hours.
- Smoke Cook: Fill smoker tray with hickory, maple, or cherry wood chips.
- For 2 1/2" diameter rolls of sausage, place 3 on the bottom racks and 4 on the top rack of your Dakota Grill.
- Insert probe 2-3" into center of sausage on top rack of grill.
- Plug other end of probe into grill. Set probe temperature for 160 °F and set grill temperature for 230 °F. (Do not preheat!)
- This will slowly smoke and cook the sausages in 4 1/2 to 5 hours (slightly more for sausages thicker than 2 1/2" diameter).
- Top and bottom sausages may be interchanged and rotated after 3-4 hours for more even cooking, if desired.
- (Meat on the bottom level cooks a bit faster -it will be 175°F when the top is 160 °F).
- When cooked, remove from grill and chill in fridge.
- Cut into portion size desired and vacuumseal or wrap in freezer paper.
- Be sure to date and label each variation, such as jalapeño, extra pepper, or cheese, as well as the type of wood chips used for each batch.
- Either freeze sausages or refrigerate up to 2 weeks.
- Very nice flavor and texture - as good a summer sausage as you can find.
This recipe was submitted by: Dakota Grills, LLC of Lake Preston, SD