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Smoked Wild Boar & Bison Summer Sausage

10

4

Apple

Create your own charcuterie board with homemade wild game sausage. Simple ingredients and a little smoke go a long way.

:

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

  • 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.

    • 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

  • 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

  • 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.
  • 5

    Wrap when cooled and keep refrigerated or slice and enjoy!

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