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Smoked Summer Sausage Recipe

Make Your Own Smoked Summer Sausage Recipe
Smoked Summer Sausage Recipe

Smoked Summer Sausage Recipe


10 lbs lean ground meat (10-12% fat)

4 tablespoons salt

2 level teaspoons curing salt

2 teaspoons liquid smoke

3 tablespoons corn syrup solids

3 tablespoons powdered dextrose

2 tablespoons mustard seed, whole

1 tablespoon white pepper

2 tablespoons black pepper, cracked

1 teaspoon coriander seed

1 teaspoon garlic granules

1 cup cold water

1 cup Flavor Binder 86, or 2 cups non-fat-dry-milk

5 (2" x 16") prepared fibrous casings

To prepare fibrous casings soak 15 minutes in warm water prior to using.

Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes.

Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed.

Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure.

See Directions for Oven Processing or Directions for Smoker Processing.

Remainder should be frozen until needed.

True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of fresh beef fat for the above recipe.

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