Venison Cheddar-Jalapeno Summer Sausage Recipe

Directions

Ingredients :

1 cup cold water

3 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)

2 teaspoons mustard seed

1 teaspoon garlic powder

1 teaspoon coarse ground black pepper

2 teaspoons liquid smoke flavoring

3 pounds lean ground venison

1 cup shredded Cheddar cheese

2 jalapeno peppers, seeded and minced

Methods :

Step 1

Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.

Step 2

Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.

Step 3

Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.