Venison Summer Sausage
You want a final meat/fat ratio somewhere between 80/20 and 70/30. Most common is to use pork fatback for the fat. Most folks also add some pork butt. If you do, be sure to consider the fat content of added domestic meat when computing your meat/fat ratio.
Two things can be done the day before to make things less hectic: make the slurry the day before, and store covered in the refrigerator overnight. You can also grind and stage the meat/fat block in the refrigerator overnight.
Purchase enough casings to comfortably hold the batch. Somewhere around 2.5″ diameter is traditional for summer sausage. If you plan to hang them to smoke, buy a length that will hang without leaving the bottom of the sausage too near the heat source – which might cause the bottom to overcook. Of course, you could cut them to fit before stuffing. Or you can lay them on grates rather than hanging.
Casings are widely available but my favorites are the beautiful casings from a Ukraine company called Seym. They sell through Ebay and Amazon here:
(2022 update – Though SEYM is in Ukraine, their ebay and amazon presense appears to still be current and active)
They liked the picture I took of my sausages so much they made it their profile pic on their Facebook page! Shipping takes a few weeks so plan ahead.