These are the finished logs, ready for the freezer.
I clean any sinew or fat from the deer meat and cut the meat into cubes.
I prefer to mix my venison with pork fat or a fatty bacon. This batch was made using 1 part pork bacon to 3 parts deer meat.
The seasoned meat is bagged and chilled overnight.
After hand shaping into logs, I sprinkle their tops with coarse cracked black pepper, then the summer sausage is placed on the smoker.