Venison Jalapeño Cheddar Summer Sausage

This Venison Jalapeño Cheddar Summer Sausage blends the rich, earthy flavor of venison with spicy jalapeños and creamy cheddar cheese for a bold and satisfying bite. Perfect for charcuterie boards, sandwiches, or enjoying on its own, this recipe will become a go-to favorite for those who love a hint of spice with their smoked meats.

Ingredients:

• 3 lbs ground venison

• 1 lb ground beef (adds fat and juiciness)

• 2 tsp curing salt (Prague Powder #1)

• 2 tbsp kosher salt

• 1 tbsp black pepper

• 1 tbsp mustard seed

• 1 tbsp garlic powder

• 1 tsp onion powder

• 1 tbsp paprika

• 1-2 fresh jalapeños, finely diced (adjust to taste)

• 1 ½ cups sharp cheddar cheese, shredded

• ¼ cup ice-cold water

• Hickory or mesquite wood chips for smoking

Instructions:

1. Mix the Meat and Seasonings:

In a large bowl, combine the ground venison, ground beef, curing salt, kosher salt, black pepper, mustard seed, garlic powder, onion powder, and paprika. Mix thoroughly to ensure the spices are evenly distributed throughout the meat.

2. Add Jalapeños and Cheese:

Gently fold in the diced jalapeños and shredded cheddar cheese, making sure they’re evenly spread through the meat mixture.

3. Shape the Sausages:

Divide the mixture into 3-4 portions. Shape each portion into logs, about 2 inches in diameter. If you prefer, use sausage casings or wrap the logs tightly in plastic wrap for a caseless option. Refrigerate for 4-6 hours, or overnight, to allow the flavors to develop.

4. Smoke the Sausages:

Preheat your smoker to 150°F (65°C). Add wood chips to generate smoke, then place the sausages in the smoker. Smoke for 4-5 hours, gradually increasing the temperature to 170°F (77°C) during the last hour, until the sausages reach an internal temperature of 160°F (71°C). Keep the smoke steady to infuse that deep, smoky flavor.

5. Cool and Store:

Remove the sausages from the smoker and let them cool completely. Store in the refrigerator for up to one week or vacuum-seal and freeze for longer storage.

6. Slice and Serve:

When ready to enjoy, slice the sausages into rounds. Serve them on a charcuterie board, in sandwiches, or enjoy as a snack with crackers, mustard, and extra cheese.

Conclusion:

Venison Jalapeño Cheddar Summer Sausage is a delicious and versatile recipe that brings together the unique flavors of venison, smoky heat from jalapeños, and the creamy richness of cheddar. Whether served as part of a charcuterie spread, in sandwiches, or as a simple snack, this sausage is sure to impress. With its rich flavors and satisfying texture, it’s a perfect recipe to enjoy all year round, especially when you’re craving something with a little heat and a lot of flavor. Give it a try, and enjoy the mouthwatering combination of smoke, spice, and savory goodness!