Description
Savory venison jalapeño cheddar summer sausage blends wild game meat with spicy peppers and sharp cheese. Hunters and charcuterie enthusiasts will appreciate this protein-packed snack that delivers complex flavors perfect for outdoor adventures.
Ingredients
Scale
Protein:
- 1 lb (0.45 kg) ground venison
- 1/2 lb (0.23 kg) ground pork fat (or substitute with pork shoulder)
Seasonings and Spices:
- 2 tablespoons (30 ml) curing salt
- 1 tablespoon (15 ml) garlic powder
- 1 tablespoon (15 ml) cracked black pepper
- 1 teaspoon (5 ml) liquid smoke
- 1 teaspoon (5 ml) mustard seeds
- 1/2 teaspoon (2.5 ml) paprika
Add-ins:
- 1/2 cup (120 ml) shredded cheddar cheese
- 1/4 cup (60 ml) diced pickled jalapenos
Casing:
- Natural hog casings, soaked in water
Instructions
- Gather all ingredients and mix ground venison, ground pork fat, cheddar cheese, pickled jalapenos, curing salt, garlic powder, black pepper, liquid smoke, mustard seeds, and paprika in a large mixing bowl until thoroughly incorporated.
- Cover the mixture with plastic wrap and refrigerate for 24 hours to allow flavors to intensify and blend.
- Rinse natural hog casings under cold water and soak in warm water for 30 minutes to prepare them for stuffing.
- Carefully load the seasoned meat mixture into a sausage stuffer, guiding the filling into the prepared casings and securing the ends to create uniform sausage links.
- Use a sterile pin to puncture any visible air pockets and create gentle twists between each sausage segment.
- Place the raw sausages in a cool, dry location or refrigerator uncovered overnight, allowing a protective surface layer (pellicle) to develop.
- Prepare smoker or oven to 180F (82C) and cook sausages until the internal temperature reaches 155F (68C), which typically takes 4-6 hours.
- Remove sausages from heat source, allow complete cooling, then refrigerate or vacuum-seal for long-term storage and future enjoyment.
Notes
- Control Fat Content: Balance the ground pork fat carefully to ensure juicy sausages without becoming greasy, aiming for a lean-to-fat ratio around 80/20 for optimal texture and flavor.
- Customize Heat Level: Adjust the amount of pickled jalapeños to match personal spice preferences, from mild to extra spicy, by increasing or decreasing pepper quantity.
- Enhance Cheese Flavor: Use sharp cheddar for a more pronounced cheese taste, or experiment with smoked cheddar to add additional depth to the sausage profile.
- Ensure Food Safety: Always use a reliable meat thermometer to verify the internal temperature reaches 155F, preventing potential foodborne illnesses while maintaining perfect doneness.
- Prep Time: 1 hour
- Cook Time: 6 hours
- Category: Lunch, Dinner, Snacks, Appetizer
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 220
- Sugar: 0 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 60 mg