I am giving venison summer sausage my first attempt and have a couple of questions. Where I am so far:

Mixture: 60/40 venison to pork with seasoning and cure

I ground the venison and pork and then mixed together with seasoning and cure. I refrigerated that for about 7 hours and then stuffed into 1 pound fibrous casings (I forgot to soak in water for the recommended 30 minutes - will this be an issue?)

Then I stored them in the fridge overnight....

I have read so many blogs/websites about what to do next (curing time, cooking etc....) which leads me to the next questions:

How long do I let them cure? I have read anything from overnight to 3-5 days......


What's the recommended cook procedure in a conventional oven?


Thanks in advance.....