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First venison hunters sausage

post #1 of 5
Thread Starter 

I have read many of the post on this forum and it has helped me considerable. So I thought I might return the favor and post my recipe for venison/wild boar hunters sausage.


To give you a little background on my smoking career. I built my smoker out of a 30 gallon drum I had laying around the barn. I simply cut a 5" x 5" hole in the side for loading lump coal and wood chips stole the top off an old webber charcoal grill for the lid. Drilled a few holes in the sides for draft and to mount the racks for the lump coal and to hang the product I am smoking. It cost me about 15 bucks all said and done.

I am currently getting ready to make my own lump coal. 


Now for the recipe.


4 lbs of venison (lean)

1 lbs of ground wild boar

Tender Quick (follow the instructions on the bag)

2 tbsp of minced garlic

1 tbsp of red pepper flakes

1 tbsp of cayenne pepper (ground)

1 tbsp of ground black pepper

4 chipotle jalapeno peppers (my father in-law smoked these for me)


I ground and added all of the ingredients into a tupperware container and let them sit in the fridge for 48 hours mixing it several times through out the 48 hour period. Then I stuffed them in natural hog casings and let them sit overnight in the fridge. The next morning I got the smoker going. I brought the temp up to 200 deg. F. then hung the meat. I let it cook for one hour then added apple chunks for smoke for one hour then let continue cooking until the temp of the meat reached 140 deg. F. Then added more apple chunks until the internal temp reached 165. 


Not to toot my own horn but it turned out awesome! Even my wife and 7 year old son like it (my son loves it)  



Just wanted to thank all of you that post on this site. I appreciate all of the great ideas and recipes. 


Kevin H.

post #2 of 5

Welcome to the forum orangeteam!


Sounds good, but seems very lean.  The weren't dry/crumbly?


Any pictures?  Some here believe if there aren't pictures (QView), it didn't happen. lol

post #3 of 5
Thread Starter 

Thanks for the advise I didn't take pictures of this batch but my next batch I will take some before and after shots. As for the sausage it actually wasn't too dry and stayed together well. The sausage I used had quite a bit of fat in it. I was trying to keep the sausage as lean as possible while still having good flavor. It is only way I can get my wife to eat it. It has to be "healthy" lol I am not sure how much truth there is to that.

post #4 of 5

Sounds tasty Kevin,..thanks for the recipe!

post #5 of 5

We make a hunters sausage every year with our venison but we cheat and buy a pre mix. I should start making my own mix so I can save some money. We use 50% lean venison and 50% lean pork for our mix. Gives it a nice mix and there is little to no fat but just enough from the pork so it doesn't crumble.

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