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Venison Jalapeño Cheddar Summer Sausage: A Flavorful Twist on a Classic Snack

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Cheese Substitutions:Try using pepper jack for extra spice or gouda for a smoky flavor. Meat Options:You can mix in some beef or use all pork if venison isn’t available. Storage:Sausages can be frozen for up to three months. Thaw in the fridge before serving. Cooking Tip:Cook slowly at a low temperature to maintain a tender texture.

Ingredients

Scale
  • 5lbs ground venison
  • 1lb ground
  • 1 ½ cupsshredded cheddar cheese
  • 3–4jalapeños, finely diced
  • 2 tablespoonskosher salt
  • 1 tablespooncracked black pepper
  • 1 tablespoonmustard seed
  • 2 tablespoonsgarlic powder
  • 1 tablespoononion powder
  • 1 teaspooncuring salt (Prague Powder #1)
  • 1 teaspoonliquid smoke (optional)
  • 1 cupice-cold water

Instructions

  1. Prepare the Meat Mixture:In a large mixing bowl, combine ground venison, pork, diced jalapeños, shredded cheddar, and all seasonings. Mix thoroughly.
  2. Shape the Sausage:Stuff the mixture into casings or form into logs. Wrap tightly inplastic wrap, then tie with butcher’s twine.
  3. Cure the Sausage:Refrigerate the sausage logs for at least 24 hours to allow flavors to meld and curing salt to work.
  4. Cook the Sausage:Preheat yourovenorsmokerto 170°F (75°C). Place sausages on a rack and cook until they reach an internal temperature of 155°F (68°C).
  5. Cool and Store:Allow sausages to cool completely before slicing. Store in the refrigerator for up to two weeks or freeze for longer storage.

Notes

Cheese Substitutions:Try using pepper jack for extra spice or gouda for a smoky flavor.
Meat Options:You can mix in some beef or use all pork if venison isn’t available.
Storage:Sausages can be frozen for up to three months. Thaw in the fridge before serving.
Cooking Tip:Cook slowly at a low temperature to maintain a tender texture.

Nutrition

Find it online: https://www.delicetreats.com/venison-jalapeo-cheddar-summer-sausage-a-flavorful/