Venison Cheddar-Jalapeno Summer Sausage
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
41
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Water (cold)2 tsps
Mustard Seed1 tsp
Garlic Powder2 tsps
Liquid Smoke (flavoring)1360 g
Ground Venison (lean)1 cup
Shredded Cheddar CheeseDirections:
1
Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved
2
Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes
3
Divide the mixture in half, and roll each half into 2 inch thick logs
4
Wrap each log tightly with aluminum foil, and refrigerate for 24 hours
5
Preheat an oven to 300 degrees F (150 degrees C)
6
Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet
7
Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours
8
Cool the sausages on a rack until they have cooled to room temperature
9
Dab occasionally with a paper towel to absorb excess grease
10
Slice thinly to serve