Delicious and Spicy Venison Cheddar Jalapeno Summer Sausage Recipe

This homemade venison cheddar jalapeno summer sausage recipe is a flavorful and spicy twist on traditional summer sausage. Made with lean venison, cheddar cheese, and jalapenos, this sausage is perfect for satisfying your cravings. It is a great way to use up your venison harvest and impress your family and friends with a delicious homemade sausage. The combination of savory venison, tangy cheddar cheese, and spicy jalapenos creates an irresistible flavor that will leave you wanting more. Plus, making your own sausage allows you to control the ingredients and customize the level of spiciness to suit your taste.

Ingredients

• 2 pounds ground venison
• 1 cup cheddar cheese, cut into small cubes
• 3 jalapeno peppers, seeded and finely chopped
• 1/4 cup cold water
• 2 tablespoons curing salt
• 2 tablespoons ground black pepper
• 2 tablespoons garlic powder
• 1 tablespoon paprika
• 1/2 tablespoon sugar
• 1/2 tablespoon red pepper flakes
• 8 feet of beef middle casings, soaked in water

Directions

1. In a large mixing bowl, combine ground venison, cheddar cheese, jalapeno peppers, cold water, curing salt, black pepper, garlic powder, paprika, sugar, and red pepper flakes. Mix well until all the ingredients are evenly distributed.
2. Fill the sausage stuffer with the venison mixture and attach a beef middle casing to the nozzle of the stuffer. Slowly push the mixture into the casing, making sure to eliminate any air bubbles. Twist the casing every 6 inches to form individual sausages.
3. Once all the mixture has been stuffed into the casings, tie off the ends of the sausages with butcher's twine.
4. Preheat your smoker to 180 degrees Fahrenheit. Place the sausages on the smoker racks, making sure they do not touch each other.
5. Smoke the sausages for about 2 hours or until they reach an internal temperature of 160 degrees Fahrenheit.
6. Remove the sausages from the smoker and let them cool at room temperature for 30 minutes.
7. Refrigerate the sausages for at least 24 hours to allow the flavors to meld together.
8. Slice the sausages into thin rounds and serve as an appetizer or on a sandwich.

Interesting Facts