Venison Cheddar Jalapeño Summer Sausage
Recipe information
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Cooking:
30 min.
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Servings per container:
40
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Source:

Ingredients for - Venison Cheddar Jalapeño Summer Sausage

1. Cold water - 1 cup
2. Sugar-based curing mixture (such as Morton® Tender Quick®) - 3 tablespoons
3. Liquid smoke flavoring - 2 teaspoons
4. Mustard seed - 2 teaspoons
5. Garlic powder - 1 teaspoon
6. Coarse ground black pepper - 1 teaspoon
7. Lean ground venison - 3 pounds
8. Shredded Cheddar cheese - 1 cup
9. Jalapeno peppers, seeded and minced - 2

How to cook deliciously - Venison Cheddar Jalapeño Summer Sausage

1. Stage

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

2. Stage

Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil.

3. Stage

Remove foil from sausage logs and place them onto the prepared baking sheet.

4. Stage

Bake in the preheated oven until an instant-read thermometer inserted into the center of sausages reads at least 160 degrees F (72 degrees C), 1 1/2 to 2 hours. Cool sausages on a rack to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.