Venison Cheddar Jalapeño Summer Sausage

Recipe View In a large bowl, whisk together the ice-cold water, curing mixture, liquid smoke, mustard seed, garlic powder, and black pepper until the curing mixture is fully dissolved. (Approximately 2 minutes)

Recipe View Gently incorporate the ground venison, shredded Cheddar cheese, and minced jalapeños into the seasoned liquid. Mix until evenly distributed and the mixture becomes slightly sticky. Avoid overmixing to prevent a tough sausage. (Approximately 3 minutes)

Recipe View Divide the venison mixture in half. On a sheet of parchment paper, shape each portion into a log approximately 2 inches in diameter. Wrap each log tightly in aluminum foil, ensuring no air pockets remain. (Approximately 5 minutes)

Recipe View Refrigerate the wrapped sausage logs for a minimum of 24 hours, or up to 48 hours, to allow the curing process to fully penetrate the meat. (24-48 hours)

Recipe View Preheat your oven to 300 degrees F (150 degrees C). Line a baking sheet with a fresh sheet of aluminum foil.

Recipe View Remove the foil from the sausage logs and place them on the prepared baking sheet.

Recipe View Bake in the preheated oven until an instant-read thermometer inserted into the center of the sausages registers at least 160 degrees F (72 degrees C). (1.5 - 2 hours)

Recipe View Once cooked through, transfer the sausages to a wire rack to cool to room temperature. Gently dab the surface with a paper towel to absorb any excess rendered fat.

Recipe View Slice the cooled venison sausage thinly and serve. Enjoy the robust flavors and spicy kick of this unique summer sausage!