Venison Cheddar-jalapeno Summer Sausage

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• 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.
• 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.
• 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.