q Wild Game Nitrate Free Summer Sausage - StHealthy Hunter Skip to main content

In the HHH Episode #11 we talk all things meat prep- getting your wild game out of the mountains, home, and then how to make things like summer sausage yourself.  This is a simple way to enjoy your deer or elk, AND knowing what exactly is going into it!  

Wild Game Summer Sausage

  • 2 lbs elk or venison meat
  • 3/4 cup water
  • 2 tsp garlic powder
  • 1 tbsp liquid smoke
  • 2 tbsp mustard seed
  • 1 tbsp sea salt
  • Optional:  fennel seed, agave, or maple syrup for sweetness, red pepper flakes, black pepper for spice, or rosemary, parsley, oregano for savory. 
  1. Blend all ingredients in a bowl, which typically works by using your hands.
  2. Refrigerate the mixture for 24 hours.
  3. Remove from fridge and heat oven to 350 degrees. 
  4. Form the mixture into 3 logs. 
  5. Wrap in parchment paper. 
  6. Wrap in aluminum foil, that you have poked a few holes in the bottom of (so juices can get out)
  7. Place on oven racks, with pan underneath to catch juice, and cook for 1 hour. 
  8. Remove from foil, and completely cool before cutting. 
  9. We like to vacuum pack ours for freezing and storage. 


Not that good looking, but OH so great tasting!  

One Comment

  • Jack says:

    I make my nitrate-free sausage using 1 tblsp of ground flax seed per pound of meat for binding, and 1/4 cup of beet juice for color. I refrigerate it for 24 hrs; I cook it in the oven at 250 for about 2 hours and switch out the spices for a change of pace. The end product has a nice pink-like meat color, holds together well, and is really tasty.