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Venison Cheddar Jalapeño Summer Sausage
Venison Cheddar Jalapeño Summer Sausage
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
1560 minutes
Flavorful homemade venison summer sausage with garlic, Cheddar, and jalapeños, baked to perfection for a delicious snack.
Ingredients:
  • 1 cup cold water
  • 3 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
  • 2 teaspoons liquid smoke flavoring
  • 2 teaspoons mustard seed
  • 1 teaspoon coarse ground black pepper
  • 3 pounds lean ground venison
  • 1 cup shredded Cheddar cheese
  • 2 jalapeno peppers, seeded and minced
Instructions:
  • Combine cold water, curing mixture, liquid smoke, mustard seed, garlic powder, and black pepper in a large bowl until the curing mixture dissolves. Add venison, Cheddar cheese, and jalapeño peppers, and mix until evenly combined and slightly sticky, for approximately 3 minutes. Divide the mixture in half, shape each half into 2-inch-thick logs, tightly wrap them in aluminum foil, and refrigerate for 24 hours.
  • Preheat your oven to 300 degrees F (150 degrees C) and prepare a baking sheet by lining it with aluminum foil.
  • Unwrap sausage logs and transfer to the baking sheet.
  • Roast sausages in the preheated oven until internal temperature reaches 160 degrees F (72 degrees C), for 1 1/2 to 2 hours. Let sausages rest on a rack until they cool to room temperature, patting occasionally with a paper towel to remove excess grease. Thinly slice and serve.

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