Description
Savory venison jalapeño cheddar summer sausage brings bold wilderness flavors to your charcuterie board. Spicy peppers and rich cheddar meld perfectly with lean wild game, creating a rustic delicacy you’ll crave at every gathering.
Ingredients
Scale
Meat:
- 5 pounds (2.27 kilograms) ground venison
- 1 pound (0.45 kilograms) ground pork
Cheese and Peppers:
- 1.5 cups (360 milliliters) shredded cheddar cheese
- 0.75 jalapenos, finely diced
Spices and Seasonings:
- 2 tablespoons kosher salt
- 1 tablespoon cracked black pepper
- 1 tablespoon mustard seed
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 teaspoon curing salt (Prague Powder #1)
- 1 teaspoon liquid smoke (optional)
- 1 cup (240 milliliters) ice-cold water
Instructions
- Combine ground venison, ground pork, diced jalapeños, shredded cheddar, and a blend of aromatic seasonings in a spacious mixing bowl, ensuring thorough and uniform incorporation of all ingredients.
- Transfer the seasoned meat mixture into prepared casings or carefully shape into compact, uniform logs, securing each by wrapping tightly with plastic film and reinforcing with butcher’s twine.
- Allow the freshly prepared sausage logs to rest and develop complex flavors by refrigerating for a minimum of 24 hours, enabling the curing salt to penetrate and enhance the meat’s texture and taste.
- Carefully position the sausage logs on a wire rack inside a preheated oven or smoker set precisely at 170°F, monitoring internal temperature until it reaches a consistent 155°F, which guarantees both safety and optimal flavor development.
- Remove sausages from heat source and permit complete cooling at room temperature, ensuring moisture equilibration and flavor stabilization before slicing.
- Once cooled, slice the sausages into desired thickness and store in sealed containers within the refrigerator for up to two weeks, or package securely for freezer preservation to extend enjoyment of this gourmet venison delicacy.
Notes
- Chill the meat mixture thoroughly before stuffing to ensure better texture and easier handling during sausage making.
- Experiment with different cheese varieties like pepper jack or smoked cheddar for unique flavor profiles if traditional cheddar seems too mild.
- Control jalapeño heat by removing seeds and membranes for milder sausage or keeping them intact for extra spiciness.
- Use high-quality curing salt carefully to prevent over-salting and maintain proper food safety during the curing process.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Snacks, Appetizer
- Method: Curing
- Cuisine: American
Nutrition
- Serving Size: 20
- Calories: 260
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 21 g
- Cholesterol: 70 mg