Smoked Wild Boar & Bison Summer Sausage
By Traeger Kitchen
Create your own charcuterie board with homemade wild game sausage. Simple ingredients and a little smoke go a long way.
Prep Time
10 Min
Cook Time
4 Hr
Pellets
Apple
Ingredients
This recipe serves:
4
Units of Measurement:
main
| 1/2 Pound | ground wild boar |
| 1/2 Pound | ground wild bison or venison |
| 1 Tablespoon | Morton Tender Quick Home Meat Cure |
| 1 Tablespoon | kosher salt |
| 1/2 Teaspoon | mustard seeds |
| 1/2 Teaspoon | Black pepper |
| 1/2 Teaspoon | garlic powder |
Steps
1
Mix all ingredients in a small bowl being careful not to overmix as this will result in a tough finished product. Let the mixture sit refrigerated overnight.
2
Form the meat into a log and wrap in plastic wrap. Twist the ends of the plastic tight and smooth out the log using your hands. Unwrap slowly to keep the even shape.
3
When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
225 ˚F / 107 ˚C
Super Smoke
4
Place directly on the grill grate and cook for 3 to 4 hours. Remove from grill and allow to cool at room temperature for an hour.
225 ˚F / 107 ˚C
04:00
5
Wrap when cooled and keep refrigerated or slice and enjoy!
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