Cheryl J
Chef Extraordinaire
I posted a comment on salt and pepper's venison bologna thread, which led to comments about venison summer sausage. 
I remember making that years ago with my now ex hubby...anyway, I recall it being pretty amazing. 
Taxlady, here is what I know. lol.
What I remember is mixing ground venison with maybe a third ratio of either ground pork or beef to get a little fat in the mixture, adding some curing salts and spices such as garlic, mustard seed, hickory salts, pepper etc., and letting it cure in the fridge for a couple of days. I remember mixing it up every few hours and letting the curing salts and spices do their thing.
We would then roll it up into logs, wrap it in aluminum foil, pierce it, and put it into the oven at the lowest temp possible - maybe 200 - and let it cook for several hours. This was before we had a smoker.
It was very good.
Salt and Pepper probably has much better ideas, it sounds like she has been doing the venison thing for a long time now. Maybe she will chime in. 
I remember making that years ago with my now ex hubby...anyway, I recall it being pretty amazing. Taxlady, here is what I know. lol. What I remember is mixing ground venison with maybe a third ratio of either ground pork or beef to get a little fat in the mixture, adding some curing salts and spices such as garlic, mustard seed, hickory salts, pepper etc., and letting it cure in the fridge for a couple of days. I remember mixing it up every few hours and letting the curing salts and spices do their thing.
We would then roll it up into logs, wrap it in aluminum foil, pierce it, and put it into the oven at the lowest temp possible - maybe 200 - and let it cook for several hours. This was before we had a smoker.
It was very good.
Salt and Pepper probably has much better ideas, it sounds like she has been doing the venison thing for a long time now.
Maybe she will chime in. 
