Louisiana Smoked Deer Sausage Recipe (60/40 Blend)

Making homemade deer sausage is one of the best ways to transform venison into a flavorful, versatile product that can be enjoyed year-round. Whether you’re processing your own harvest or using venison from a successful hunting season, deer sausage allows you to combine lean wild game with the perfect blend of seasonings and fat to create links that are juicy, delicious, and packed with flavor. From traditional smoked deer sausage to spicy Cajun-style variations, homemade venison sausage remains a favorite among hunters and outdoor enthusiasts across the South.

In this recipe, you’ll learn how to make deer sausage from scratch, including the ideal meat-to-fat ratios, seasoning blends, grinding techniques, and stuffing methods needed for success. We’ll also cover tips for smoking, cooking, and storing your sausage to ensure great texture and flavor every time. Whether you’re a first-time sausage maker or a seasoned processor looking to refine your recipe, this guide will help you create homemade deer sausage that’s worthy of sharing with family and friends.

60/40 Deer Sausage Recipe: Authentic Louisiana Smoked Venison Sausage

A 60/40 venison-to-pork ratio has long been considered the gold standard for making smoked deer sausage in Louisiana. It provides the perfect balance of lean wild game flavor and rich pork fat, creating a sausage that’s juicy, smoky, and packed with Cajun character. Whether you’re filling the freezer after deer season or smoking links for the next tailgate, this traditional recipe delivers consistent results every time.

Why 60/40 Is Ideal for Smoked Deer Sausage

Venison is naturally very lean, making fat one of the most important ingredients in quality smoked sausage. During low-temperature smoking, the proper fat ratio helps retain moisture while improving both texture and flavor.

A 60/40 venison-to-pork ratio provides:

• Approximately 25–30% total fat content
• Better moisture retention
• Improved smoke absorption
• Cleaner texture and bite
• A more forgiving cooking window

This blend still highlights the natural flavor of venison while producing a richer, juicier finished sausage.

Ingredients (10-Pound Batch)

• 6 pounds trimmed venison
• 4 pounds pork shoulder (Boston butt)
• 4 tablespoons kosher salt
• 3 tablespoons coarse black pepper
• 1.5 tablespoon cayenne pepper
• 2.5 tablespoon smoked paprika
• 2 tablespoon garlic powder
• 1.5 tablespoon onion powder
• 1.5 teaspoon dried thyme
• 2 teaspoon crushed red pepper
• 2 teaspoons Prague Powder #1 (Cure #1)
• 1 cup ice-cold water

Cure Ratio for Smoking (Important)

Because this sausage is smoked at low temperatures, Prague Powder #1 is required.

The standard cure ratio is:

• 1 level teaspoon Cure #1 per 5 pounds of meat

For this 10-pound batch, use:

• 2 level teaspoons Cure #1

Always measure curing salt precisely. Never estimate.

Using Cure #1 provides:

• Safe low-temperature smoking
• Traditional cured pink color
• Longer refrigerated shelf life
• Proper cured flavor development

How to Make Louisiana Deer Sausage

Step 1: Trim and Prepare the Meat

Remove all silver skin, connective tissue, and sinew from the venison. Cut both the venison and pork shoulder into 1 to 2-inch cubes.

Step 2: Chill Before Grinding

Place the cubed meat in the freezer for 30–45 minutes until firm but not frozen solid. Cold meat grinds cleaner and produces a better texture.

Step 3: Grind the Meat

Grind the meat once through a coarse 3/8-inch plate.

For a traditional Louisiana smoked sausage texture, grind it a second time through a 3/16-inch or 1/4-inch plate.

Step 4: Mix the Seasonings and Cure

Combine all of the dry ingredients before sprinkling them evenly over the ground meat.

Add the ice-cold water and mix thoroughly until the meat becomes tacky and sticky. This develops the protein bind needed for a firm, sliceable sausage.

Step 5: Rest the Sausage

Cover the mixture and refrigerate for 12–24 hours before stuffing.

This resting period allows the cure and seasonings to distribute evenly throughout the meat.

Step 6: Stuff the Casings

Stuff the mixture into natural hog casings and twist into links of your preferred length.

Smoking Instructions

For authentic Louisiana smoked deer sausage:

• Preheat the smoker to 165–175°F
• Use pecan, oak, or hickory wood
• Gradually increase the smoker temperature to 180–185°F
• Smoke until the internal temperature reaches 152–155°F

Do not allow the smoker temperature to exceed 190°F.

Higher temperatures can cause:

• Fat loss
• Dry sausage
• Tough texture
• Reduced flavor

Ice Bath and Blooming

Once the sausage reaches its final internal temperature:

• Place the links in an ice bath for 10–15 minutes
• Remove and hang at room temperature for 1–2 hours

This process:

• Stops the cooking process
• Prevents wrinkled casings
• Locks in moisture
• Deepens the finished color
• Enhances smoke flavor

Flavor Profile

This traditional Louisiana deer sausage offers:

• Bold black pepper flavor
• Balanced Cajun heat
• Rich garlic notes
• Deep smoky character
• Juicy, tender texture

It’s also an excellent base recipe for creating additional varieties such as jalapeño cheddar, green onion, maple breakfast sausage, or smoked summer sausage.

Serving Ideas

Louisiana smoked deer sausage is incredibly versatile.

Enjoy it:

• Sliced into gumbo
• Mixed into red beans and rice
• Grilled for tailgates
• On a sausage po’boy
• In a breakfast skillet with eggs
• Added to jambalaya
• Served with crackers and cheese

Storage

Refrigerator

Store in an airtight container for up to 7 days.

Freezer

Vacuum seal and freeze for up to 1 year.

For easy organization, label every package with:

• Date
• Batch number
• Sausage type

Frequently Asked Questions

Why is pork added to deer sausage?

Venison is naturally very lean. Pork provides the fat needed for moisture, texture, and proper performance during the smoking process.

Can I use a different venison-to-pork ratio?

Yes, but ratios leaner than 60/40 generally produce drier sausage. Many Louisiana sausage makers consider 60/40 the ideal balance between flavor and texture.

Do I have to use Cure #1?

If you’re smoking sausage at low temperatures, Cure #1 is strongly recommended for food safety, cured color, and flavor.

What wood is best for smoking deer sausage?

Pecan, hickory, and oak are the traditional favorites in Louisiana, although apple and cherry wood also produce excellent results.

How do I know when the sausage is done?

The sausage is fully cooked when the internal temperature reaches 152–155°F.

Related Articles

Jalapeño Cheddar Deer Sausage Recipe — Add fresh jalapeños and high-temperature cheddar cheese for one of Louisiana’s most popular smoked sausage variations.

Green Onion Smoked Deer Sausage — A South Louisiana favorite featuring fresh green onions and classic Cajun flavor.

Smoked Summer Deer Sausage Recipe — Learn how to make traditional venison summer sausage that’s perfect for snacks, sandwiches, and charcuterie boards.

The Ultimate Louisiana Sausage Making Guide — Everything you need to know about grinding, seasoning, stuffing, smoking, and storing homemade sausage.

Using Curing Salt in Sausage — Learn proper curing salt ratios, food safety guidelines, and when Prague Powder #1 is required.

Final Thoughts

The 60/40 venison-to-pork ratio remains the benchmark for authentic Louisiana smoked deer sausage. It provides the ideal balance of moisture, texture, smoke absorption, and wild game flavor while remaining forgiving enough for both beginners and experienced sausage makers. Master this classic recipe, and you’ll have a dependable foundation for countless sausage variations that will keep friends and family asking for another link.