Elk Summer Sausage

Posted November 8, 2012 by admin
Posted in : Cuisines :
  • Recipe By :
  • Ready Time :
    0 min



  • 40 pounds elk meat cut in chunks
  • 10 pounds pork back fat cut in chunks
  • 1 1/2 Cups kosher salt
  • 1 1/2 pounds binder
  • 5 tablespoons black pepper
  • 5 tablespoons ground coriander
  • 3 1/3 tablespoons cure
  • 1 2/3 tablespoons ground ginger
  • 5 Teaspoons dry mustard
  • 5 Teaspoons garlic powder
  • 10 Cups cold water
  • 40 eas 3.5 X 12 fiborus casings
  • 2 1/2 oz.s whole mustard seeds
  • 1 cup black pepper corns


This is for 50 pounds of summer sausage which is just about all I want to put in the smoker at a time and nearly enough to last til next year. This is a two day process at best so if you're going to try it be prepared.


Spread the meat and fat chunks over the table, mix all seasoning ingredients and sprinkle evenly over the meat and mix by hand til evenly distributed.  Pour the cold water over the meat about 4 cups at a time mixing by hand til the meat won’t hold any more water.  Grind a small amount for a test patty and fry to taste then adjust seasoning as you wish.  When you’re happy with the seasoning grind the mixture into tubs, cover with plastic wrap and refrigerate over night for flavors to blend.

The next day soak the casings in warm water for one hour, press the meat mixture into the casings and tie the open end or use a small tie-wrap as we do.  Hang the sausages in the smoker at 130 degrees for one hour slowly increasing the temp to 150 for one hour and then slowly to 165 and hold it there til the internal temp of the sausages reaches 152.  This could take as long as 12 to 16 hours.  I use cherry wood pellets for smoke.  Remove the sausages from the smoker and place in an ice water bath until the internal temp drops to 120, then let cool more at room temp then vacum pack and freeze.

You can always play with the flavor by adding anise, nutmeg, sage, etc