Ingredients
Scale
- 5lbs ground venison
- 1lb ground
- 1 ½ cupsshredded cheddar cheese
- 3–4jalapeños, finely diced
- 2 tablespoonskosher salt
- 1 tablespooncracked black pepper
- 1 tablespoonmustard seed
- 2 tablespoonsgarlic powder
- 1 tablespoononion powder
- 1 teaspooncuring salt (Prague Powder #1)
- 1 teaspoonliquid smoke (optional)
- 1 cupice-cold water
Instructions
- Prepare the Meat Mixture:In a large mixing bowl, combine ground venison, pork, diced jalapeños, shredded cheddar, and all seasonings. Mix thoroughly.
- Shape the Sausage:Stuff the mixture into casings or form into logs. Wrap tightly inplastic wrap, then tie with butcher’s twine.
- Cure the Sausage:Refrigerate the sausage logs for at least 24 hours to allow flavors to meld and curing salt to work.
- Cook the Sausage:Preheat yourovenorsmokerto 170°F (75°C). Place sausages on a rack and cook until they reach an internal temperature of 155°F (68°C).
- Cool and Store:Allow sausages to cool completely before slicing. Store in the refrigerator for up to two weeks or freeze for longer storage.